Cauliflower and Brussels sprouts soup with salmon caviar

Recipe for a delicate soup made with cauliflower and Brussels sprouts milk. Before serving, the soup was garnished with fresh thyme, fried Brussels sprouts and salmon caviar.

Ingredients

• 30 g salmon roe 1 teaspoon olive oil, smoky 1 small head of cauliflower Half onion, coarsely chopped 2 sprigs of fresh thyme, and 1 tsp. leaves for decoration 1.5 liters of milk Coarse salt Olive oil for frying 6 - 7 heads of Brussels sprouts, disassemble into individual leaves Salt flair de sel or sea salt 1 tablespoon finely chopped chives Coarsely ground black pepper

Directions

1. Place the caviar in a small non-metallic bowl and cover with olive oil that smells like smoke. Let it brew for some time. Divide the cauliflower into inflorescences and lower it into a saucepan, pour in milk and add thyme sprigs and onions. Bring to a boil over medium heat. Add a little sea salt, cover and simmer over low heat for 25-30 minutes, until the cabbage is soft. Take out the sprigs of thyme. And put the cabbage in a blender and chop until a homogeneous mass is formed. Add a little salt to taste.
2. Pour olive oil into a small saucepan and heat to 180 degrees. Fry Brussels sprouts for 30-40 seconds, until golden brown. Place the cabbage on paper towels and season with sea salt. Serving requires shallow bowls, small glasses, or coffee cups. Pour cauliflower soup and garnish with fried Brussels sprouts and a spoonful of smoked caviar. Sprinkle with green onions, a sprig of thyme, season with sea salt and ground black pepper. Add some smoke-scented olive oil.