- 500g cauliflower
- 1L chicken broth
- 1dl cream
- Extra virgin olive oil
- 55g jar of Spherika herring Pearls
- 2 pinches curry (mild or spicy)
- Salt and black pepper
- Heat the chicken broth in a pot. Separate the cauliflower florets and add them to the broth. Cook covered over medium heat for 20 minutes. Once cooked, squeeze into a mixer bowl and mix. Then add the cream, curry, salt and pepper, and continue mixing until it acquires a dense cream texture, smooth and homogeneous. If it is too dense, add more broth.
- Serve the cream in bowls. Add a drizzle of extra virgin olive oil and a tablespoon of Spherika herring pearls on top. Serve immediately.