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We serve this crème cold in verrines topped with fish eggs and a little paprika.


Ingredients
Cauliflower: 450 g
potatoes: 1
Juice of one lemon
Vegetable stock
heavy cream 25 cl
Chervil: 0.5 bouquet
pepper
Method
Peel and cut potatoe into cubes, cook in boiling salted water.
cook the cauliflower in boiling water for 5 mins, drain then cook for 20 minutes in boiling salted water with lemon juice.
Drain, pass the potatoes and cauliflower in the mixer, pour into a large saucepan, heat over low heat, gradually diluting with hot broth, cream, pepper.

Present in warmed soup and sprinkle with chervil

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