Cauliflower soup and Lobster recipe

Cauliflower soup with curry, Good to eat at night time

Ingredients for 4 people:

1 cauliflower (approx 700g)

1 coarsely chopped onion

40g butter

Col 3 tablespoons of flour

600ml milk

600ml chicken broth (1 carcass, 1 onion, 1 celery stalk, 1/2 carrot, parsley.

1/4 cup dry white wine

Col 1 spoon curry soup

salt and pepper

2 spoonfuls of mascarpone soup (optional)

chopped parsley to sprinkle

Make the chicken broth, strain and reserve. Wash the cauliflower and separate 1 and a half cups of finely cut florets (to finish). The other rapiers can get big. Reserve. Place 40g of butter in the pan, fry a coarsely chopped onion and stir until transparent (3 min). Add the wheat flour, stir for 2 minutes and add the chicken broth and milk. Stir. Place the cauliflower in the pan (only the large florets) and add the curry, white wine, salt and pepper. Cook covered until the cauliflower is tender (approx 10 minutes). Place the small florets in another pan and cook in the chicken broth for 2 minutes. Drain and reserve. As soon as the cauliflower in the broth is cooked, beat everything in a blender and return to the pan. Hit the salt and pepper kingdom. When serving to heat the soup, place the small florets already cooked and the mascarpone (optional). Sprinkle with chopped parsley and serve.

Lobster with lone risone

Ingredients for 4 people:

4 lobster tail of 150g each

400g risone

500ml fresh cream

juice and zest of 1 lemon

Col 1 spoon of Parmesan cheese soup

salt, pepper and nutmeg

2/3 cup (200g) melted bottle butter (or clarified butter)

2 spoon chopped parsley soup

2 chopped garlic cloves

Place the risone in the boiling salted water and leave 2 minutes less than the time stated on the packaging. Drain and reserve. Place the crayfish in boiling salted water. When you resume boiling, count 5 minutes, remove from water, remove the peels (as shown in the video) and reserve. Warm up the lemon juice. Place the cream in a frying pan. Add nutmeg, salt (little) and black pepper. Add the strained, warm lemon juice and stir. Add the Parmesan cheese. Stir and boil for 5 minutes to thicken.

Turn the risone into the sauce, stir and reserve. Place the butter and the chopped garlic in another pan (when the butter is not too hot, the garlic is loose). As soon as the garlic is golden turn off the heat and add the chopped parsley and salt. Assemble the dishes by placing the risone underneath and the lobster on top. Drizzle with butter with garlic and parsley. (Here at home we love to sprinkle the dish with this butter) Sprinkle the lemon zest over the finished dish.

Have a great day and enjoy these food ingredients.