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Spicy Cauliflower and Almond Soup with Gougères and Crayfish Cream

5 from 5 votes
Prep Time 1 hr 45 mins
Cook Time 1 hr 50 mins
Rest Time 5 mins
Total Time 3 hrs 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 97 kcal

Ingredients
 

For the spicy cauliflower and almond soup:

  • 100 g Almonds blanched
  • 500 g Cauliflower
  • 2 Pc. Shallots
  • 1 Pc. Clove of garlic
  • 3 tbsp Oil neutral
  • 600 ml Unsweetened organic almond drink
  • 500 ml Vegetable stock
  • 1 tsp Salt
  • 2 tsp Pepper
  • 1 tsp Turmeric
  • 1 Msp Cinnamon
  • 1 Msp Espelette pepper
  • 1 Msp Cumin
  • 1 Msp Nutmeg
  • 0,5 tsp Sugar
  • Juice of 1/2 lemon
  • Bio lemon zest
  • Coriander leaves
  • Pink pepper

For the gougères:

  • 160 ml Water
  • 2,5 g Salt
  • 66 g Butter
  • 75 g Flour
  • 3 Pc. Eggs
  • 30 g Gruyere

For the crayfish cream:

  • 40 g Crayfish
  • 1 cups Creme fraiche Cheese
  • 1 tbsp Cream cheese made from yogurt, homemade (Labneh)
  • 1 Pc. Lime
  • 1 Msp Turmeric
  • 1 Msp Cumin
  • 1 Msp Espelette pepper
  • Pepper salt
  • Vermouth

Instructions
 

Spicy cauliflower and almond soup:

  • Preheat the oven to 100 degrees. Clean the cauliflower, cut the florets and stalk into small pieces, wash and drain. For the granules: grate some of the cauliflower florets and pluck small florets. Cook the granules at 100 degrees circulating air for about 5 hours. Peel and finely dice the shallots and garlic.
  • Heat 3 tablespoons of oil in a large saucepan, add shallots, garlic, sugar, cauliflower and almonds and fry for about 5 minutes until nice roasted aromas develop. Then deglaze with the almond drink and then with the stock. Cover and cook gently over medium heat for about 20 minutes, until the cauliflower is tender. Then puree the soup and add the spices.
  • Before serving, add the granules, pink pepper, lemon zest and chopped or whole coriander leaves.

Gougères:

  • Bring the water, (white wine), butter and salt to the boil, remove from the heat and add the flour all at once, stir and return to the heat. Stir until you have a lump. After about 2 minutes a choux pastry is formed, the inside of the pot turns a little white. Remove from heat and cool down for about 5 minutes. If this step is forgotten, the Gougeres will not open and “cookies” will remain. Gradually fold in the eggs, add the Gruyère and mix. Place the dough on a baking sheet lined with parchment paper either with a piping bag or with a teaspoon. Bake at 180 degrees for about 15-20 minutes.

Crayfish Cream:

  • Rub some of the lemon, squeeze the lemon. Put 5 crayfish tails aside, chop the rest a little. Mix the creme fraîche and labneh, add 1 tbsp lime juice, add 1-2 tbsp vermouth. Stir in turmeric, cumin and Espelette pepper and then season with salt and pepper.

Nutrition

Serving: 100gCalories: 97kcalCarbohydrates: 7.5gProtein: 3.4gFat: 5.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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