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Cauliflower soup with curry oil and crayfish

Ingredients

  • 5 teaspoons of butter
  • 2 small potatoes peeled and cut in cubes
  • 1 small onion peeled in quarter
  • 2 clusters of celery, sliced
  • ½ kg of cauliflower chopped
  • 6 cups of chicken broth
  • ½ fl. whipping cream
  • 4 small crayfish cooked and peeled
  • Sea ​​salt
  • Freshly ground pepper

Curry oil:

  • 4 tablespoons of virgin olive oil
  • ½ teaspoon of mild curry powder

Method

Step 1:

Stir the curry oil and leave it aside (This can be done the day before). Pour the butter into a pot on a medium heat and sauté the onion to wither. Add leeks and potatoes and cook them for a few minutes. Then, pour the cauliflower in, and when all the vegetables are wilted and soften a little, add the broth.

Step 2:

Boil the vegetables and stir them until they are cooked. Allow the mixture to cool down and then mix on a blender or a mixer. Pass it through a small strainer and return the soup to a clean saucepan. Heat the soup over the fire, stir in the cream and control the salt and pepper. Heat the crayfish either in steam or in the oven for a few minutes.

Step 3:

Divide the soup in bowls or deep dishes and garnish with the crayfish, carefully fixing it in each dish. Pour a few drops of curry oil around and serve.

By chef Giannakis Agapiou