Recipe for tender consistency soup made with milk from cauliflower and brussels sprouts. Before serving, mashed soup fresh thyme, fried brussels sprouts and caviar salmon. Share with friends: 
Photo of the dish: Yunhi Kim Time: 1 hour. Difficulty: Easy Quantity: 8 cups Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 30 g salmon caviar
- 1 teaspoon olive oil with smoke odor
- 1 small head of cauliflower
- Coarsely chopped onion
- 2 sprigs of fresh thyme, and 1 tsp. leaf for decoration
- 1.5 liters of milk
- Coarse salt
- Olive oil for frying
- 6 – 7 cabbage brussels sprouts, disassemble into separate leaves
- Salt fleur de sel or sea salt
- 1 tablespoon finely chopped chives
- Coarsely ground black pepper
Recipes with similar ingredients: cauliflower, cabbage Brussels spawn, salmon caviar, onion, thyme, milk, chives, salt fleur de sel
Recipe preparation:
- Put caviar in a small non-metallic bowl and pour it smoke smelling olive oil. Let it brew for some time.
- Cauliflower divided into inflorescences and lowered into a pan, pour milk and add thyme sprigs and onions. Bring to boil over medium heat. Add a little sea salt, cover lid and simmer over low heat for 25-30 minutes, until cabbage will not become soft. Take out the branches of thyme. A cabbage transfer to a blender and grind until a homogeneous mass is formed. Add a little salt to taste.
- Pour olive oil into a small saucepan and heat to 180 degrees. Fry Brussels sprouts for 30-40 seconds, until golden crust. Put cabbage on paper towels and season with sea salt.
- Serving requires shallow bowls, small glasses or cups for coffee. Pour the cauliflower soup and decorate fried leaves of brussels sprouts and a spoonful of smoked caviar. Sprinkle with green onions, a sprig of thyme, season with sea salt and ground black pepper. Add a little olive oil with a smell smoke.
