Cauliflower soup with porcini mushroom oil à la Gabi

Ingredients for 4 servings:

• 100 ml olive oil
• 10 g porcini mushrooms, dried
• 4 tbsp olive oil
• 2 medium-sized onions, finely chopped
• 1 tsp turmeric powder
• 1 liter chicken broth
• 8 sprigs of thyme, leaves picked
• 1 m.-large cauliflower, cut into pieces (set aside some florets and leaves)
• 200 ml cream
• Sea salt and white pepper, freshly ground
• Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 30 minutes

Heat 100 ml of olive oil (do not heat!). Add the mushrooms and let stand overnight, covered. Heat 2 tablespoons of olive oil and sauté the onion. Add the turmeric, chicken stock, thyme, and cauliflower, and simmer covered over low heat for about 10 minutes. Then puree with a hand blender until smooth. Add the cream, heat briefly, and season with salt, pepper, and nutmeg. Heat the remaining oil in a pan. Fry the cauliflower florets and leaves until crispy and season with salt. Ladle the soup into deep bowls, drizzle with porcini oil, and serve garnished with the cauliflower florets and leaves.