Cream of cauliflower soup with Iberian Chorizo and poached egg

Cut the 75 g of chorizo into cubes, add them to the cream and bring to a boil in a saucepan. Remove the pan from the heat and let the chorizo and cream infuse under the lid for 30 minutes.

Remove the leaves from the cauliflower, remove the cauliflower stem and cut the rest into florets. Bring a pot of water to a boil and add a little salt and the cauliflower florets. Cook the cauliflower for 12 to 15 minutes until it is completely cooked. Drain the cauliflower florets in a colander.

Place the cauliflower florets in a blender and add the cream. Blend until smooth and season with pepper (white) and salt.

Bring the water to a boil and add the vinegar.

First, break the eggs into 2 cups.

Stir the water with a whisk.

Slide in the egg and let it poach gently for 2 minutes.

Remove the poached egg and let it cool in cold water.

Repeat with the other egg.

Before serving, allow poached eggs to come to temperature in warm water.

Then drain on paper.

Coarsely chop the pistachios and hazelnuts and roast them briefly in a non-stick pan without fat.

Cut the 50 g of chorizo into cubes and fry them briefly over low heat in a non-stick pan without fat.

Cut the spring onion into diagonal rings.

Pour the cauliflower cream into deep bowls. Place a poached egg on top. Garnish with pistachios, hazelnuts, spring onions and sprinkle with chorizo oil. Season with ground pepper and salt.

The cream can be served warm or lukewarm.