Duo de veloutés au galanga

Serves : 8 celebrities

Preparation : 20 minutes

Cooking : 20 minutes

Ingredients

Cream of Cauliflower Soup
1 cauliflower
1 shallot
3.5 oz of galangal about half a root; galangal is generally available at any Asian grocery store
1.7 cup of coconut milk
4.2 cup of chicken stock or the equivalent amount of broth if you don’t have homemade chicken stock

Cream of Broccoli Soup
1 broccoli
1 shallot
1 lemongrass Lemongrass is generally available at any Asian grocery store
3.5 oz of galangal about 1/2 a root; galangal is generally available at any Asian grocery store
1.7 cup of coconut milk
2.5 cup of chicken stock or the equivalent amount of broth if you don’t have homemade chicken stock
salt and pepper

Instructions

Blanch the cauliflower and broccoli separately for 2 minutes in boiling salted water. This helps preserve the vegetables’ color and flavor.

Finely chop the shallot, scrape the galangal, remove as much flesh as possible using a vegetable peeler, and set aside the core to infuse in the cream soups.

Finely chop the lemongrass, removing the outer layer (which is too tough).

Sauté the following in a little olive oil in two separate pans:
– the broccoli with the galangal, lemongrass, and shallot;
– the cauliflower with the galangal and shallot.

Prepare the chicken stock for each of the two soups, using the amounts listed in the ingredients.
If you don’t have homemade chicken stock, dissolve a bouillon cube in the corresponding amount of boiling water. Generally, you’ll need one bouillon cube per half liter of water.

Thin each of the two soups with coconut milk and chicken stock, then add the galangal core. Cook for 15 minutes and blend (you can blend the galangal core, but in that case you’ll need to blend for a long time).

Adjust the seasoning, then serve the cauliflower soup in a soup bowl and the broccoli soup in a ramekin placed in the center.