Cauliflower cream soup
Divide the cauliflower into flowers, clean the stem and cut.
In a deep saucepan, heat olive oil and put in the garlic and cauliflower
Stir until oil is covered with cauliflower flowers
It is important not to dry or burn.
Add 2 cups of the bone hinge and cover the cauliflower with water
Season with salt and white pepper.
Once the broth is boiling reduce the heat and cook for 40 minutes
In a food processor, grind the soup and return to the pot
Add the cream to the whisk
Taste and correct seasoning.
Heat before serving, garnish with chili and basil leaves
4 cloves of garlic
1/4 cup olive oil
2 cups bone axis
Whipped cream 38%
Coarse Himalayan salt