Cauliflower Soup with Corn, Lobster, & Pea Tendril - Recipe Finder
Cauliflower Soup with Corn, Lobster, & Pea Tendril
Photo by:
Top Chef, Season 10, Episode 1
Ingredients
- 1 head of cauliflower
- 2 shallots, chopped
- 1 clove of garlic
- Butter, as needed
- Oil, as needed
- Chicken stock, as needed
- 3 tablespoons Crème Fraiche
- 1 lobster
- 1 stick of butter
- 1 ear corn
- 1 bunch pea tendrils
- 1/4 lemon, juiced
- Olive oil, for dressing
- Salt and pepper, to taste
Directions
1.) Place cauliflower, shallots, garlic, and butter in pot, and sauté. Cook for 5 minutes.
2.) Add chicken stock to cover ingredients, and bring to a boil. Cook for 15 minutes.
3.) Take off heat, and blend it. Add Crème Fraiche.
4.) Strain through chinois.
5.) Poach lobster in 1 stick of butter and cold water (beurmonte).
6.) Blanch corn, and cut off kernels. Use as garnish in soup.
7.) Toss tendrils in dressing made from lemon juice, olive oil, salt, and pepper. Use to garnish soup.
The Dish - Bravo's Daily News
Sheree Tells NeNe to "Get a Life"!
Sheree Whitfield fires back at NeNe's recent comments to Andy Cohen.
Read More