Remember the beautiful days of summer: the Bavarian with soy, spinach, cucumber and white tarama, imagined and created for sunny days by Jean-Jacques Massé, Meilleur Ouvrier de France in 1997 and Director of Catering of the Grande Epicerie de Paris (Le Bon Marché) . Discovered in reading, Anna Kèsz? found it too good, then this post is just for pleasure!
la Grande Epicerie de Paris. French cuisine is so beautiful ! là, là, là !!!
Source french cuisine is beautiful : Le bavarois soja, épinard, concombre et tarama blanc de La Grande Epicerie de Paris – The Bavarian with soy, spinach, cucumber and white tarama – La Grande Epicerie de Paris
Beautiful, good (and cheap! That does not detract from the fun!)
So while the recipe:
For one person (2 meals): 1 cauliflower (actually 1/3 of cauliflower for this assay), 40 ml of milk (cow), 20 cl of coconut milk, 1 small spoon (or a large teaspoon) curry, salt and pepper.
Select bouquets of cauliflower floret, wash them, put them in a saucepan with the milk. Salt. Boil. Cook until the cauliflower is tender (about 15 minutes). Blend the soup. Add the coconut milk and curry. If the soup is too thick, add more coconut milk or cow’s milk (as you like). Pepper before serving.
To decorate, add a few slices of raw cauliflower colorful.
This soup can be eaten hot (I prefer) or cold.
Recipe from one of my lectures, recipe Eric Solal.
Source french cuisine-is-beautiful: photo : Nathalie Carnet