Aperitif and tapas

Cauliflower soup with chorizo


The velvety of cauliflower and chorizo ​​is ideal in autumn or winter, as well in aperitif glasses as for a gourmet but light starter.

Ingredients for 4 persons :

  • 1 small cauliflower
  • 1l of milk
  • 1 pinch of salt
  • 1 branch of chervil
  • 12 thin slices of chorizo.

Cauliflower soup with chorizo ​​recipe

Prepare the cauliflower,

  • Hollow out the heel with a paring knife so as to cut into the base of the leaves, then remove them.
  • Divide the cauliflower into florets and cook them in a large saucepan with the milk.
  • Add salt and cook over medium heat (making sure that the milk does not boil over) for 15 minutes.

While the cauliflower is cooking,

  • Cut the chorizo ​​into thin strips.
  • Brown them in a pan for a few moments, without fat, stirring regularly.
  • Mix the cauliflower cream by immersing the mixer directly into the saucepan.
  • Serve the cream in bowls or deep plates, sprinkled with crispy chorizo ​​and chopped chervil.

Enjoy your meal !

© UE / MAAF / FAM / Interfel / T. Antablian

Video: 소울 푸드 삼겹살 콩피. Pork belly Confit. 꼬동꼬렌. CordonCoréen. Recipe by 정동현 셰프님. 르꼬르동블루. le cordon bleu (October 2020).