Cauliflower and Sorrel Soup

• 1 large head cauliflower, stem discarded, florets chopped
• 1 medium potato, peeled and chopped
• 1/2 onion, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 cups light chicken stock
• 2 cups whole milk
• 1/2 cup heavy cream
• 6 large sorrel leaves, stems trimmed, then shredded
• 2 tablespoons caviar (optional)
• Sea salt and freshly ground black pepper

1. Place the cauliflower florets, potato, and onion in a saucepan with the butter and oil.
2. Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes.
3. The vegetables should not be at all colored.
4. Add the stock and bring to a boil, then pour in the milk and return gently to a boil.
5. (This way, there will be no scum forming in the milk.)
6. Season to taste, then simmer, uncovered, for 10-15 minutes when the vegetables should be soft.
7. Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender.
8. Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle.
9. Stir in the rest of the cream.
10. Taste for seasoning and bring the soup to a boil.
11. Ladle into soup plates, top with sorrel shreds, and add a spoonful of caviar to each.
12. Serve.

head cauliflower, potato, onion, butter, olive oil, light chicken, milk, heavy cream, sorrel leaves, salt

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