A fresh take on an old Norwegian Classic from matprat.no
This cauliflower soup is just amazingly delicious, and if you have tasted it once, it’s going to end up on the menu again in no time. A good old fashioned dish, with a modern twist.
about 1 kg [2 lb] cauliflower
6 dl [1,2 pt] water
3 dl [0,6 pt] white wine
3 dl [0,6 pt] cream, 20 %
1 1/2 tsp salt
1/2 tsp pepper
200 g [7 oz] cured ham
2 tablespoons margarine
 Cut the cauliflower into small bouquets. Save some bouquets (about 100 g / 3,5 oz) for the serving. Finely chop the onion and fry it with the rest of the cauliflower until it is transparent.
 Add water and wine and simmer for about 20 minutes under cover.
 Pour it into a blender with hot cream. Run until you got a smooth soup and strain it. Season with salt, pepper and freshly squeezed lemon juice.
 Cook the rest of the cauliflower in lightly salted water until it is almost done and put it in the soup. Fry the scallops quickly on both sides over high heat in a little margarine until they have a golden color. Fry the cured ham in a little oil until it is crispy and sprinkle it over the soup just before serving. Serve the scallops with the soup on small beds of lettuce turned in olive oil.