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Categories:Viewed: 49 - Published at: 3 years ago
Ingredients
- 2 None chicken bouillon cubes
- 1 None small cauliflower, cut into florets
- 2/3 cup heavy cream
- 2 oz trout roe
Method
- In a saucepan, bring 2 3/4 cups water to a boil and dissolve the bouillon cubes. Add the cauliflower and cook for 20 mins. Transfer to a blender and puree. Add the cream and blend again. Season.
- Ladle into bowls and garnish with the trout roe. Serve hot or cold.