Cauliflower and Sorrel Soup

Ingredients

• 1 tablespoon butter 
• 1 large head cauliflower chopped
• 2 tablespoons caviar 
• 4 cups chicken stock see light
• 0.5 cup heavy cream 
• 1 tablespoon olive oil 
• 0.5  onion chopped
• 1 medium potatoes peeled chopped
• 6 servings sea salt and pepper black freshly ground
• 6 large sorrel leaves shredded trimmed
• 2 cups milk whole

Equipment

• food processor
• frying pan
• sauce pan
• ladle
• sieve
• blender
• immersion blender

Directions

1. Place the cauliflower florets, potato, and onion in a saucepan with the butter and oil.
2. Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes. The vegetables should not be at all colored.
3. Add the stock and bring to a boil, then pour in the milk and return gently to a boil. (This way, there will be no scum forming in the milk.) Season to taste, then simmer, uncovered, for 10-15 minutes when the vegetables should be soft.
4. Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender. Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle.
5. Stir in the rest of the cream. Taste for seasoning and bring the soup to a boil. Ladle into soup plates, top with sorrel shreds, and add a spoonful of caviar to each.
6. Serve.