This simple winter soup is enhanced by the flavors of coriander seeds, dill and a little lemon juice. Topping it with trout roe adds an elegant touch and more flavor.
For best results, grind whole coriander seeds just before you make the soup. You don’t need a spice grinder for this — you can grind them in a coffee grinder.
For a vegetarian version, top the soup with a sprinkle of powdered cumin instead of the trout roe. For a vegan version, use coconut milk instead of cream.
4 cups (1 liter) water
1 tsp. sea salt or table salt
1/2 tsp. ground coriander seeds
1 tbsp. crème fraîche or heavy cream
1 tsp. freshly squeezed lemon juice
2 tsp. trout roe or 1/4 tsp. powdered cumin
fresh dill for garnish
Remove the outer leaves from the cauliflower and cut away the core. Rinse thoroughly.
Slice through the cauliflower to make slices about 1/3 inch (1 cm) thick. Pile them into a soup pot. Cover with water. Add the salt and bring to a boil.
When the pot reaches a rolling boil, turn down the heat and simmer for 30 minutes, or until the cauliflower is meltingly tender.
Pour the cauliflower through a colander placed over a bowl, reserving the cooking liquid.
Blend the cauliflower with 1/2 cup of the liquid until perfectly smooth. Add another 1/2 cup of liquid and blend again. You are aiming for a consistency slightly thinner than a purée. If the soup is too thick, add a little more liquid. Transfer to a clean pot.
Stir in the ground coriander. Whisk in the cream and lemon juice. Taste to check the seasonings, adding more salt if necessary.
When ready to serve, reheat gently. Ladle the soup into individual bowls. Garnish with a dill sprig, and top each bowl with trout roe or a sprinkle of cumin. Serves 2.
For a richer soup, double or triple the quantity of cream.