ingredients

1 small cauliflower
300 g floury potato
1 beautiful bouquet of chervil
1 pinch of cayenne
15 cl thick cream
1 dl of whole cold liquid cream very cold

Equipment

1 large saucepan
1 mixer-diver
1 deep bowl

Steps

Step 1

In advance : separate bouquets of cauliflower, dip them in the pan with water just at height. Cover. Heat. Let boil for about 10 minutes: when the bouquets are tender, drain.

2nd step

15-20 min before serving : peel, break up, put the potato in the pan with 55 cl of water; close, cook. When the pieces are cooked to heart, add the cauliflower, mix. Add salt.

Step 3

To serve : warm up. In the first bouillon, add the thick cream and cayenne (taste: the velouté should be slightly spicy, not more); at first broth, remove from heat, cover to keep very hot. Mix the very cold liquid cream in the bowl to make it foam a little. Add cream and chervil in the velvety, mix briefly, serve immediately.