Another winner from Patricia Wells, she has never let me down. This soup is amazingly creamy and smooth and indulgent with a touch Foie Gras. Be CAREFUL when you add the cauliflower the the brown butter mine spattered and spurted a bit – so have a lid handy. This soup would be great with Foie too.
1 large head of cauliflower, broken into florets
Juice of 1 lemon
4 TBSP butter
1 quart of chicken stock
4 oz fresh Foie sliced 1 inch thick
In a large pot fitted with steamer bring 4 quarts of water to a boil, add 2 TBSP salt and lemon juice. Add florets once water is boiling and cook uncovered for 15 minutes. Drain. Transfer to blender of food processor and purée till smooth.
In a 6 quart pot over medium high heat, melt butter. Watch it closely you want to remove it from the heat once it starts to turn golden. Add the cauliflower puree – carefully, if it start to splatter, cover with a lid for a couple minutes and try again. Stir in stock and simmer for 5 minutes. Add salt and pepper to taste.
In a medium non stick skillet over medium high heat cook the Foie, about 30 seconds per side. Cut into a fine dice (I did this in the serving bowls so not lose any of the rendered fat). Pour any rendered fat in the pan into the soup.
Ladle soup into bowls top with crispy foie.