I give up with Foodwise.
We serve this crème cold in verrines topped with fish eggs and a little paprika.
Cauliflower: 450 g
Juice of one lemon
heavy cream 25 cl
Chervil: 0.5 bouquet
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