Saffron cauliflower soup
Instructions
INGREDIENTS for 4 PEOPLE 500 g cauliflower buds, 75 cl whole milk, 2 cloves of garlic, a sachet of Saffron 4 tablespoons oil, a pinch of grated nutmeg, 100 g of garlic crostini, a sprig of Chervil for garnish, salt and pepper.
Blanched the tops of cauliflower in boiling salted water for about 5 minutes.
At last, drain them and, without waiting, cool under cold running water.
Boil the milk, dip the cauliflower and garlic cloves.
Cover and simmer about 45 minutes on a moderate flame.
When cooked, place everything in the mug of a food processor and blend until obtaining a cream smooth and homogeneous.
Prelevatene two spoons and mix them with saffron; then mix with the cream of cauliflower with oil, nutmeg, salt and pepper.
Finish cooking in the 5 minutes to fire.
Browned croutons in a pan with non-stick coating.
Split the velvety in individual bowls.
Garnish the soup with croutons and Chervil leaves.
Serve very hot.
