Cockles and Cauliflower Velouté
A pale, earthy, savory, and warming cauliflower velouté is a great companion to the delicate salty-sweet taste and silky bite of Galician Cockles. This is a classic French recipe; we like to finish with the small but mighty peppery bite of micro greens.
1. Make a Leek Roux
Warm up the stock until just before boiling. Set aside.
Meanwhile, heat a large stock pot in medium-low heat to melt the butter.
Add chopped leek to the melted butter. Add a pinch of salt and stir well.
Let it soften for 1-2 m being careful not to let it brown.
Add flour and mix well to combine.
2. Cook cauliflower and prepare soup base.
Add hot stock to roux.
Add a pinch of nutmeg, white pepper.
Bring to a boil, then reduce heat to a gentle boil. cover and let it cook for 30 minutes, until fully cooked.
While the soup cooks, add egg yolk to a small bowl and whisk with heavy cream using a fork.
Using a ladle, add the cooked cauliflower and liquid into a blender. Do not seal the top to avoid splatter.
Gradually increase blender power and blend well, until completely smooth.
Combine one cup of the blended cauliflower blend with the yolk/cream base.
Pour the combined base and stir it back into the soup.
Adjust seasoning and serve.
We like to sip the velouté from teacups alongside eating the cockles straight from the tin using a small fork.
Bite into a small bunches of microgreens for a hit of spice.