Cream of Cauliflower and Brussels Sprouts Soup with Salmon Caviar

Ingredients:

• 30 g salmon caviar
• 1 teaspoon olive oil, smoky
• 1 small head of cauliflower
• Half an onion, coarsely chopped
• 2 sprigs fresh thyme, plus 1 teaspoon leaves for garnish
• 1.5 liters of milk
• Coarse salt
• Olive oil for frying
• 6 - 7 heads of cabbage Brussels sprouts, disassemble into individual leaves
• Fleur de sel or sea salt
• 1 tablespoon finely chopped chives
• Coarsely ground black pepper

Preparation:

1. Place the caviar in a small, non-metallic bowl and pour smoky olive oil over it. Let it sit for a while.
2. Separate the cauliflower into florets and place in a saucepan. Pour in the milk, add the thyme sprigs, and onion. Bring to a boil over medium heat. Season with a pinch of sea salt, cover, and simmer over low heat for 25-30 minutes, until the cauliflower is tender. Remove the thyme sprigs. Transfer the cauliflower to a blender and puree until smooth. Add a pinch of salt to taste.
3. Pour olive oil into a small saucepan and heat to 180 degrees Celsius. Fry the Brussels sprouts for 30-40 seconds, until golden brown. Drain the sprouts on paper towels and season with sea salt.
4. To serve, use shallow bowls, small glasses, or coffee mugs. Ladle the cauliflower soup and garnish with fried Brussels sprouts and a spoonful of smoked caviar. Sprinkle with green onions, a sprig of thyme, and season with sea salt and ground black pepper. Drizzle with a drizzle of smoky olive oil.