Ingredients

• 2 teaspoons minced garlic
• 1/2 cup shallots
• 2 1/2 cups cauliflower, cleaned and cored
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 1/2 teaspoon mace
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 cup wine
• 2 quarts chicken stock
• 1 pint oysters
• 1 cup whipped cream
• 4 free range eggs, poached
• Caviar, optional
• Chervil

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Instructions

1. Saute garlic, shallots, cauliflower, thyme, bay leaf, and mace in butter and oil for 5 minutes. Deglaze with wine and reduce by half. Add the stock and cook until cauliflower is soft and mushy (approx. 1 hour). Add oysters and cream. Bring to boil and cook for another five minutes. Remove from heat and blend until smooth. Strain soup through a fine sieve. Ladle into serving bowl and top with poached egg, caviar, and a sprig of chervil.