Cauliflower Bisque with Harissa Crème & Frizzled Shallots
I typically start all of my services with soup. Just something soothing about a cup full of something hot to get the appetite going. This cauliflower bisque is one of my all-time favorites. The sweet, rich bisque is complimented by crunch fried shallots and a sharp harissa crème.
4 tbs butter
1 large yellow onion, chopped
6 cloves, minced
1 inch ginger, peeled and minced
2 large carrots, chopped
2 stalks celery, chopped
1 head cauliflower, chopped
2 quarts chicken or veggie stock
2 cups dry white wine
1 tablespoon dried thyme or 3 sprigs fresh
2 tsp cardamom
2 tsp dried chili flakes
Salt and pepper
1 cup heavy cream
¼ cup harissa (pre-made is fine)
1 ½ cup full fat sour cream
4 large shallots, sliced paper thin
Enough vegetable oil for deep frying
Sautee the onion, and garlic in a large soup pot with the butter until soft. Add the onion, garlic, ginger, carrots, and celery. Cook until soft. Add the cauliflower, stock, wine, and herbs, season with salt and pepper. Cover pot with a lid and allow to come to a slow boil. Turn heat down and simmer for 20 minutes, or until cauliflower is tender. Use an immersion blender to process the soup. Add heavy cream, and more stock until you achieve desired consistency. Re-season with salt and pepper
Combine the harissa with the sour cream. Heat oil until shimmering and deep fry the shallots until they are crispy. Drain on a paper towel and sprinkle with salt. Plate the bisque with the harissa cream and shallots. Garnish with a few lime wedges.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.