Finnish: Cauliflower Soup With Cold-Smoked Whitefish and Truffles
 

Finnish: Cauliflower Soup With Cold-Smoked Whitefish and Truffles
(Kukkakaalikeitto ja kylmasavusiikaa)

1 head cauliflower, cut up into small chunks
2 shallots, roughly chopped
6 1/4 cups whole milk
2 1/4 cups heavy cream
about 1 teaspoon salt
white pepper to taste
5 or 6 ounce fillet cold-smoked whitefish, cut into 16 to 24 thin slices
Optional garnish of shaved white truffle

Put cauliflower and onions into large pot and cook them slowly in the milk
for 20 minutes until tender. Pour the mixture into a blender, small
amounts at a time, and process until smooth. Return to the pot; add cream,
salt and pepper, and heat until warm.
Place 2 or 3 thin slices of fish in the bottom of each soup bowl. Pour
soup over the fish and if desired garnish with shaved white truffles.
Makes 8 servings.

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