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Cook the pasta and refrigerate with a touch of oil tossed through it to stop sticking.
Mix the soup through the pasta, just enough to coat (you don’t want it swimming)
Toss in the chives, eggs and salmon roe and serve.
Adjust seasoning if needed.
Fry off the onion and chopped garlic in the oil and butter in a saucepan until soft(but with no colour)
Add in the cauliflower and stock
Bring to the boil and simmer for 20 minutes or until the cauliflower is soft.
Puree in a food processor or blender, then pass through a sieve (so as not to have lumps)
Add in the cream and season with the salt & pepper to taste.
Chill in the fridge until ready to use.
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