Kervallon soup

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 1 cauliflower
• 2 1 shallot
• 3 30 g butter
• 4 1 litre whole milk
• 5 250 g cream
• 6 150 g sorrel
• 7 salt
• 8 pepper
• Total weight: 2,655 grams

Times:

Preparation	Cooking	Start to finish
30 min.	15 min.	40 min.

Step by step recipe

• 1: Prepare 1 cauliflower and reserve.
• 2: Slice 1 shallot.
• 3: In a large saucepan over medium heat, pour in 30 g butter and, when hot, add the shallot, salt and pepper.
  Cook for 1 minute without browning.
• 4: Add the cauliflower, mix well and cook, stirring, for 1 or 2 minutes.
• 5: Add 1 litre whole milk, season with salt and pepper, and cook gently, keeping an eye on the milk, which can easily boil over.
• 6: Meanwhile, prepare the sorrel.
• 7: Taste the cauliflower to check that it is cooked through - it should be quite tender.
• 8: Add 250 g cream and mix once.
• 9: Add the sorrel leaves.
• 10: Blend a second time to obtain a beautiful green and white color.
  Check the seasoning.
• 11: Enjoy it piping hot, and you'll see that the tender flavor of cauliflower and the tangy taste of sorrel go very well together.

Remarks

Kervallon is an area of the city of Brest (France), which in the late 18^th century was a market garden where many vegetables were grown. Today, it's a very pleasant area, partly wooded, and home to numerous allotments.
If in step 8 you still can't obtain a homogeneous mixture after blending, add 2 tablespoons of cornflour diluted in a little cold water and thicken by whisking over the heat.

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