SUBLIME OF CAULIFLOWER

Sublime of Cauliflower (Choux fleurs)
This cauliflower soupe garnished with few prawns will be a sublime first course and it is really really easy
 
4 people
 
Ingredients :

1 beautiful Cauliflower, separated in small bouquets
500ml of milk (reduced fat milk is alright if you are on diet :)
500ml of chicken stock
50ml of cream 
A small bouquet of chives, chopped
8  raw prawns, peeled
Salt and pepper
​
Preparation 

1. In a big saucepan, add the cauliflower 's bouquets and enough water et let it cook for 20 minutes or until it is very soft.  
2. Drain it.
3. With a food processor, blender or mixer, process the cauliflower until smooth.
4. Add the chicken stock and mix well.
5. In an other pan bring the milk to a boil, then add to the soup and whisk well.
6. Bring the mixture to a gentle boil then add the cream while constantly stirring.
7. Be sure to scrape the bottom of the pan as cauliflower burns easily.
8. Add the prawns.
9. The result should be a creamy white soup.
10. Taste the soup and season. I don’t recommend to add salt while cooking, since the seasoning from the chicken stock will usually suffice. 
11. Serve very hot with the chopped parsley or chives and buddy it up with sliced toasted wholegrain bread if you wish.

 
Version 2: instead of chives, add 50g of lump 's eggs (red or black or both)
Version 3: you can add 1 soupspoon of tomatoes puree at the end of cooking and 
your soup will be pink :)
Can be re-heated the day after.