Warm Autumn Cauliflower Soup w/ Seared Scallops 🍠🥘
Autumn Cauliflower Soup
w/ Seared Scallops, Brussel Chips & Sweat Potatoes
Ingredients:
Autumn Cauliflower Soup
Cauliflower 1000g (1 1/2 Heads)
Onion 65g
Confit Garlic 5 Cloves
White Wine 2 fl. oz
Vegetable Stock 16 fl. oz
Half & Half 32 fl. oz
Rosemary 1 Tbsp.
Butter 1 Tbsp.
Flower 1 Tbsp.
Smoked Gouda 80g
Nutmeg TT
Cayenne TT
Cinnamon TT
Smoke Paprika TT
Lemon TT
Salt TT
Special Prep
Scallops
Brussel Chips
Sweat Potatoes
Pickled Red Onion
The Cooking.
Method:
Brussel Chips
Half brussel sprouts and begin to remove the outer leaves. In 300 F fryer, fry brussel leafs in batches. Careful not to get burnt, with the initial contact to the oil, the brussels will cause a great deal of hot oil splashing. Remove when edges begin to become golden. Season w/ salt & pepper then cook in microwave on defrost setting for 1-2 minutes to further crisp up without adding more color. Set aside.
Autumn Cauliflower Soup
In medium stockpot, sauté up cauliflower florets over medium to high heat. Season w/ salt, pepper, & rosemary. Allow cauliflower to get some color. Continue cooking until nearly al dente. Deglaze w/ white wine, cook until au sec. Follow with vegetable stock and half & half.
Remove from heat and allow to slightly cool, this will allow you to blend without too much pressure building up in the blender creating a GIGANTIC mess. In batches, blend cauliflower mixture until smooth, strain and set aside.
In previous stockpot create a roux using butter and flower until blonde. Once roux reaches desired color, slowly incorporate cauliflower mixture while constantly whisking. Bring the cauliflower mixture to rolling simmer while continuing to whisk until soup is fully thickened and flour is cooked out.
Slowly whisk in smoked gouda in small batches until fully incorporated. Season w/ nutmeg, cinnamon, smoked paprika, cayenne, salt and lemon to taste. Strain.
Assembly.
Warm soup filled stock pot over medium - low heat constantly stirring to ensure the bottom does not burn. While soup is warming, sear scallops over high heat. Allow scallops to sear hard, forming nice crust on one side. lower heat and add butter to pan basing scallops all over. Remove scallops from cast iron and allow excess oil to drain on a papper towel. Return pan back to heat and give your sweat potatoes a nice glaze. Remove sweat potatoes from heat and put into pint container without its lid, this will hold the heat in allowing everything to come up together nice and hot still. Around edge of bowl, arrange scallops, sweat potatoes, pickled chili peppers and brussel chips following along the natural curvature of the bowl. Ladle warm soup into bowl, evenly pouring into the center until bowl is evenly coated and soup is half way up the side of scallops. Enjoy.
