Ingredients
1tbspbutter
1onion
1cauliflower head
1cupsake
6cupchicken stock
salt
pepper
lemon juice
milk
1traysea urchin roe
Shiso blossoms
Preparation
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, for approximately 30 minutes, until cauliflower is soft.
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. Enjoy!
