Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy
This recipe serves 4-6 people.
Yellow onion, diced
|1 cup + 3/4 cup|
Balsamic vinegar/white wine vinegar
tarragon mousse (loanword)
Fresh tarragon leaves (optional)
Vanilla oil (optional)
Cauliflower Veloute Cauliflower Gumbo with Caviar and Tarragon Mousse
Snow pan, add butter and slowly melt over low heat.
(Never add butter to a hot pan before heating it, the butter melts easily in a hot pan, and it will not be white when dyed into the soup)
Add the diced onion and sauté on low heat for 6 to 7 minutes, until the onion becomes transparent. Add the onions and sauté for another 4 minutes, again, without browning. Again, do not discolor, or you will have to start all over again.
Add the cauliflower, water, salt, cover and bring to a simmer, about 30 minutes. Turn off the heat when the cauliflower is completely soft, otherwise the soup will not be smooth.
Add half of the milk and cream to the cauliflower soup and beat with a pastry blender or pastry blender for about 30 seconds, then add the other half of the milk. And cream. Whisk completely.
Pour mixed cauliflower bisque into a snow pan, add champagne vinegar/white wine vinegar, whisk to combine, adjust thickness with milk (if desired)
Heat over low heat until slightly bubbly, adjust salinity, acidity (if desired)
Pour the cauliflower soup into a bowl, whisk the tarragon mousse slightly, form two serving spoons into an oval (quenelle), place in a bowl and garnish with caviar, tarragon leaves and herb oil.
Serve on its own without elaborate decorations.