Cauliflower Soup with Smoked Salmon and TapiocaTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:65.4 kcal
Proteins:3.9 g
Fats:4 g
Carbohydrate:4.4 g
Fibers:1.6 g
Sugar:1.5 g
Cholesterol:20.1 mg
Sodium:35.4 mg
Calcium:25.3 mg
Energy:317 kcal
Proteins:19.1 g
Fats:19.4 g
Carbohydrate:21.3 g
Fibers:7.6 g
Sugar:7.2 g
Cholesterol:97.4 mg
Sodium:171.7 mg
Calcium:122.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
60
ml
large instant tapioca
red food coloring
1
cauliflower, not too large
2
chicken bouillon cubes
garlic herb boursin cheese
200
g
diced smoked salmon
200
ml
liquid cream
salt and pepper
garlic rubbed toasted baguette rounds
METHOD
- Bring 750 ml (3 cups) water to a boil with a few drops of food coloring. Sprinkle in the tapioca and cook until it is totally colored, stirring often.
- Drain the tapioca and rinse under cold water to stop the cooking.
- Separate the cauliflower into florets and rinse them.
- Bring 500 ml (2 cups) water to a boil in a large pot with the chicken bouillon cubes.
- Add the cauliflower and simmer for 20 minutes. Check for doneness with the tip of a knife.
- Off the heat, add the cream, 1 tbsp. Boursin, salt and pepper and blend until very smooth.
- Spread the toasted baguettes rounds with the garlic & herb Boursin.
- Place some tapioca in the bottom of glass bowls and add the soup.
- Place the smoked salmon slices and Boursin croutons on top.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
