Cream Of Cauliflower Soup - cooking recipe

Ingredients

2 None chicken bouillon cubes
1 None small cauliflower, cut into florets
2/3 cup heavy cream
2 oz trout roe

Preparation

In a saucepan, bring 2 3/4 cups water to a boil and dissolve the bouillon cubes. Add the cauliflower and cook for 20 mins. Transfer to a blender and puree. Add the cream and blend again. Season.
Ladle into bowls and garnish with the trout roe. Serve hot or cold.