Ingredients
100 ml rice bran oil
1 onion, fine chopped
1 large leek, white only, fine sliced
2 cloves garlic, fine sliced
4 sprigs thyme, leaves only
2 bay leaves
1 kg cauliflower florets
2 litres chicken stock
1 tbsp lemon juice
1 tsp SIDS CRAZY LEMON
2 tbsp crème fraîche
2 pottles pacific oysters, save & freeze the juice
3 tbsp fine chopped chives
SIDS SALT & PEPPER to taste
EV olive oil to serve
Directions
In a heavy-based frypan, sauté onion, leeks, garlic thyme, SIDS SALT & PEPPER and bay leaf for 10 minutes. Add cauliflower, SIDS CRAZY LEMON and stock then bring to the boil. Reduce to a simmer, check seasoning with lemon juice and SIDS SALT & PEPPER to taste then simmer for 30 minutes until cauliflower is soft.
Remove bay leaf then purée in batches until very smooth and refrigerate until completely chilled then check seasoning again.
Ladle soup into chilled bowls, place a dollop of crème fraîche in the middle, add oysters, sprinkle with chives and a drizzle of EV olive oil.
