Chilled cauliflower soup topped with frizzled beets

By mm_food4me

Ingredients

• 1 tablespoon butter
• 1 sweet yellow onion, diced
• 2 heads cauliflower, center removed and cut into florets
• 2 cups sake
• 6 cups vegetable stock plus 2 more if needed
• 2 tablespoons potato flour
• Salt
• Pepper
• 1 red beet
• 1 quart extra-virgin olive oil or peanut oil

Details

Servings 4
Cooking time 30mins
Adapted from klgandhoda.com

Preparation

Step 1

Heat heavy-duty stockpot. Add oil and saute onion until soft. Add cauliflower, sake and stock and bring to a boil. Lower to a simmer for 30 minutes. Puree soup in blender and put back into pot. Slowly add potato flour and keep at low heat while stirring to thicken.
To make beets:
Peel beets and with a mandoline or by hand make very thin matchsticks. Heat 1 quart oil to 375 degrees. Drop a small handful of beets in at a time and you will hear them sizzle. As the sizzling dies down (about 2 minutes), remove with a slotted spoon and dry on paper towels.
Top soup with frizzled beets.