An elegant yet easy to prepare soup. Made more exciting with Merci Mercado chapulines!
600 g cauliflower
2 tbsp vegetable oil of your choice
1/2 tsp fine sea salt
1/4 tsp cayenne pepper
1 clove garlic (finely chopped)
1 shallot (finely chopped)
50 ml white wine
750 ml vegetable stock (if you make it at home, make sure to add half fresh serrano pepper to add a little spiciness to it)
150 ml double cream (you can use sour cream, or coconut milk instead)
Merci Mercado Chapulines (plain, adobo or chipotle grasshoppers)
Toasted sesame seeds
Fresh thyme sprigs
Pre-heat the oven to 350℉ / 180 ℃.
Spread cauliflower on baking tray, drizzle with half of canola oil, and season with salt and cayenne pepper. Turn your oven’s broiler and bake cauliflower for 20 minutes until golden brown.
Sauté garlic and shallots in a large pot in remaining oil until translucent. Deglaze with white wine.
Set aside few small cauliflower florets for garnish. Add the remainder of the cauliflower to a pot with stock and bring to boil.
Add the double cream and purée soup until smooth. Season and taste with salt.
Serve in a bowl and add 1 or 2 tablespoons of Merci Mercado chapulines on top, some toasted sesame seeds and a touch of fresh thyme.