French cauliflower soup with scallops
Known as Crème DuBarry in France, this classic cauliflower soup is creamy and indulgent, with plenty of cream and succulent scallops on top.
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Yield
Serves 6
Ingredients
Ingredients
Method
Step 1
Break off a couple of cauliflower florets and put to one side. Cut the remaining cauliflower (including the core) into slices about 3mm thick.
Step 2
Heat 2tbsp oil in a large saucepan and add the onion, leek and celery. Add a pinch of sea salt and sweat gently for 10 minutes until soft. Add the cauliflower, milk and 500ml water, bring to a boil and cook for 5 minutes. Remove from the heat and blitz using a stick blender or liquidiser. Season with 1/2tsp salt, some freshly ground pepper (prefer- ably white) and a few gratings of nutmeg. Add the cream and season again. Keep warm.
Step 3
Break the reserved cauliflower into tiny florets. Heat another 1tbsp oil in a large frying pan. Sprinkle the florets with salt and curry powder. Cook for about 1 minute until just starting to brown. Remove and put to one side.
Step 4
Halve the scallops horizontally to give 18 discs and season with salt and curry powder. If necessary, heat another 1tbsp oil in the pan and cook them for 1 minute on one side, turn, leave for a few seconds and remove from the heat. Squeeze over the lemon juice.
Step 5
Divide the soup between 6 wide soup plates. Dust with a pinch of curry powder. Carefully arrange the scallops on top of the soup, then dot the cooked cauliflower bits between them. Sprinkle lightly with chives and serve.
