Cauliflower adventures – Cauliflower and saffron cappuccino with clams
Les aventures d’un chou fleur – Cappuccino de chou fleur au saffran et praires
Sorry about two cauliflower recipes in a row, I was convinced I used the nine of them I had in my case, then I found this one, that needed to be consumed or would go bad. Since I never throw away food (or at least I try), my father would always tell me when I was growing up, “You cannot throw away food, there are too many people starving in the world”, so now I do feel guilty to throw away anything. When you think about it, in our Western world, people die because they eat too much, in some other parts of the world, people die because they have nothing to eat. How unfair and absurd is that?
I think cauliflower is an amazing vegetable, and its use is so versatile…I was trying to find a way to combine it with seafood, and this cappuccino perfectly achieved what I had in mind, associating two complementing and opposite textures, the creaminess of the cauliflower with chewiness of the clams. That was a lovely combination, especially with the delicate touch of saffron (which I adore with seafood).
Now you might wonder why this is called cappuccino, since there is no coffee in it, and certainly cannot have this for breakfast. The cauliflower being cooked in milk and the foam used to top off the soup, the whole thing served in a cappuccino cup, it definitely resembles a savory version of the traditional and very famous coffee drink.
It’s a nice festive and delicious soup, so when you have no inspiration for cauliflower, try this soup, it’s such a treat.
Ingredients for 4-5
- 1 tbs olive oil
- 1 large potato, peeled and cut
- 1/2 leek, white part
- 1 cauliflower
- 1/2 cup vegetable broth
- milk (enough to cover the vegetables)
- 1 dose of saffron
- 16-20 clams
- salt and pepper
In a large pot, heat olive oil add leek, potatoes and cauliflower and cook vegetables stirring for about 10 minutes. Add broth, milk and saffron, salt and pepper. Cover with a lid and cook at medium heat until the vegetables are tender. Remove from heat and keep about 1/2 cup of the milk aside. Let it cool.
In another pot, heat olive oil and clams. Adjust with salt and pepper, and let the clams open. When the clams are open, remove from heat and keep warm.
Using a hand blender blend vegetables into a thin puree. Pass through a sieve to obtain a creamy and smooth texture. If the consistency is too thick, add a little broth.
To make foam, place cooled milk (set aside) in a small pot and heat it up without boiling it. Whisk gradually milk to make it foam. When obtained desired and thick foam. Pour soup on cappuccino cups, add 2 tbs foam on each cup and place 4 clams on top. Decorate with saffron threads and chives. Serve hot.
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