Oyster and Cauliflower Soup

• 2 teaspoons minced garlic
• 1/2 cup shallots
• 2 1/2 cups cauliflower, cleaned and cored
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 1/2 teaspoon mace
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 cup wine
• 2 quarts chicken stock
• 1 pint oysters
• 1 cup whipped cream
• 4 free range eggs, poached
• Caviar, optional
• Chervil

1. Saute garlic, shallots, cauliflower, thyme, bay leaf, and mace in butter and oil for 5 minutes.
2. Deglaze with wine and reduce by half.
3. Add the stock and cook until cauliflower is soft and mushy (approx.
4. 1 hour).
5. Add oysters and cream.
6. Bring to boil and cook for another five minutes.
7. Remove from heat and blend until smooth.
8. Strain soup through a fine sieve.
9. Ladle into serving bowl and top with poached egg, caviar, and a sprig of chervil.
10. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
11. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

garlic, shallots, cauliflower, thyme, bay leaf, mace, butter, vegetable oil, wine, chicken stock, oysters, whipped cream, range eggs, chervil

Taken from www.foodnetwork.com/recipes/oyster-and-cauliflower-soup-recipe.html (may not work)