Lunch: Chilled Cauliflower Soup with Sea Urchin Roe

Recipe courtesy of chef Ryan Becze. Dazzle guests with this creamy, cold cauliflower soup served in individual shot-glass servings for easy party service. If you can't find sea urchin roe, feel free to substitute caviar or other fish roe.

This recipe includes superfoods such as:

Lemon

Health benefits of Chilled Cauliflower Soup with Sea Urchin Roe

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 tbsp. butter
1 onion
1 head cauliflower
1 c. sake
6 c. chicken stock
salt
Pepper
lemon juice
milk
1 tray sea urchin roe
Shiso blossoms

Instructions

In a medium saucepan, melt butter over medium heat. Add onions and cook until tender, stirring to prevent color. Mix in cauliflower and sake, bringing to a simmer. Add chicken stock and simmer, covered, until cauliflower is soft, approximately 30 minutes.
When tender, allow to cool slightly and puree in blender until smooth. Strain through a fine-mesh sieve. Season to taste with salt, pepper, and lemon juice. Cool in an ice bath. When chilled, adjust consistency with milk, and again season to taste.
Serve chilled soup in a shot glass, top with one piece sea urchin roe, and garnish with shiso blossoms.