Prep time: 1 h 30 min
For the cauliflower soup:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, finely chopped
- 2 fresh thyme sprigs
- 1 medium cauliflower, chopped
- 4 cups chicken broth, plus extra as needed
- 2/3 cup heavy cream, whipped
- kosher salt
- freshly ground black pepper
For the broccoli soup:
- 1 large broccoli head, prepared into florets
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 celery stalks, chopped
- 2 small white potatoes, peeled and diced
- 1 garlic clove, finely chopped
- 2 1/2 cups vegetable broth, plus extra as needed
- 7 tbsp heavy cream
- 2 cups baby spinach, washed
- 1/2 lemon, juiced
- To serve:
- 2 tablespoons beluga caviar
- Fresh parsley leaves
- For the cauliflower soup: Melt butter with olive oil in a large saucepan set over a medium heat.
- Stir in onion, celery, garlic, thyme and a pinch of salt, sweating until softened and starting to color, about 6-7 minutes.
- Stir in cauliflower and broth, bringing the liquid to a boil.
- Once boiling, reduce to a simmer and cook steadily until cauliflower is very tender, about 12-15 minutes.
- When ready, pick out four small cauliflower florets and keep to one side for a garnish. Discard thyme sprigs.
- Purée soup with an immersion blender or in batches using a food processor or blender; thin out with a little more broth if needed.
- Remove from heat and fold in whipped cream. Season to taste with salt and pepper.
- For the broccoli soup: Blanch broccoli in a large saucepan of salted, boiling water for 2 minutes. Drain well and refresh immediately in a large bowl of iced water.
- Heat olive oil in a saucepan set over a medium heat until hot. Stir in onion, celery, potato, garlic and a pinch of salt, sweating until softened, about 8 minutes.
- Stir in broth and bring liquid to a boil. Once boiling, reduce to a simmer until potato is tender to the tip of a knife, about 15-20 minutes.
- Drain broccoli and add to broth along with the spinach and lemon juice. Cook for 1 minute before stirring in cream.
- Remove pan from heat and purée soup with an immersion blender or in batches using a food processor or blender; the soup should be thicker than the cauliflower soup.
- Season soup with salt and pepper as needed. Cover and keep warm over a very low heat.
- Gently reheat cauliflower soup over a medium-low heat.
- Ladle a little broccoli soup into martini glasses.
- Turn a tablespoon over so that the bottom is facing up. Carefully ladle cauliflower soup over spoon to create layers in the glasses.
- Garnish with caviar, parsley, and reserved cauliflower florets before serving.
Excess/leftover soup will keep for up to three days in the fridge. Cannot be frozen.