Cauliflower Soup with Shimeji Mushrooms, Edamame, Haricots Verts & Celery Leaves

This was the second course to my 6-course New Year’s Day Dinner party for 8 people.

I loved the cauliflower soup so much at Jack’s Luxury Oyster Bar so I sought to recreate it for this holiday party. I poured the soup table-side. The soup was really delicious and I want to make it again!

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[100% organic]

For the Soup

  • 1 medium onion, sliced thinly
  • 2 cauliflower heads, green leaves removed
  • 3 TBS olive oil
  • Milk, to taste
  • EVOO, to taste
  • Salt & freshly ground white pepper

Break the cauliflower into small florets and set aside.

In a pot, sweat the onions on low heat in olive oil until translucent and soft. No coloration! Add the cauliflower and enough water to cover. Season to taste and bring to a boil then turn heat down to a low simmer. Cook until tender, about 20 minutes.

Using an immersion blender, blend until smooth. Taste and adjust seasoning. Add milk and EVOO to adjust consistency then set aside and keep warm.

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For the Garniture

  • 2 packets of shimeji mushrooms
  • ¼ lb green beans, cut on the bias
  • ½ cup edamame, shelled and skinned
  • Celery leaves from 1 head of celery

In a pot of salted water, blanch the mushrooms then shock in ice water and drain, set aside.

The edamame is usually cooked so after shelling and skinning, blanch for 1 second and shock in ice water. Drain, set aside.

TO ASSEMBLE

Arrange the garniture evenly in eight bowls. Pour the cauliflower soup to cover garniture or table-side.

2 comments

  1. This was one of the best soups I’ve ever had. I’d like to make it, particularly because it can largely be prepared in advance.

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