Cauliflower Soup with Caviar
1 small onion, finely chopped
1 tbsp. grapeseed oil
1 small head cauliflower, cut into small florets
2 1/2 cups chicken stock
1/2 cup half and half
3 tbsp. heavy cream, chilled
4 tbsp. caviar
Cook onion in grapeseed oil in a 2 quart heavy saucepan over medium heat until
softened.
Add cauliflower and stock and simmer until cauliflower is very soft, about
8
minutes.
Transfer to a large bowl and set over ice to chill. Puree in blender,
in
batches until very
smooth. Transfer to a bowl and stir in half and half.
Beat heavy cream until it holds soft peaks. Divide soup among bowls and
top each with a
dollop of whipped cream and a sprinkle of caviar.
