Roasted Garlic–Cauliflower Vichyssoise with Crispy Milkfish Belly and Fresh Chives

A velvety cold soup blending roasted garlic and cauliflower flavors, topped with crispy, savory milkfish belly and a fresh sprinkle of chives for a delightful contrast in texture and taste.

Steps

1. Preheat oven to 400°F (200°C). Place garlic cloves wrapped in foil and cauliflower florets on a baking sheet, drizzle with olive oil, and roast for 20 minutes until tender and golden. 2. In a pot, add roasted cauliflower, roasted garlic (squeezed out of skin), diced potato, and broth. Bring to a boil, then simmer for 15 minutes until potato is soft. 3. Blend the soup until smooth using an immersion blender or food processor. 4. Stir in milk and butter; season with salt and white pepper. Chill the soup in the refrigerator for at least 2 hours. 5. While the soup chills, heat a non-stick pan over medium-high heat. Add milkfish belly slices and cook until crispy on both sides, about 3-4 minutes per side. Drain on paper towels. 6. Pour chilled vichyssoise into a bowl, top with crispy milkfish belly, and garnish with fresh chives. 7. Serve immediately and enjoy the balance of creamy, crisp, and fresh flavors.

1 small head of cauliflower (about 200g), cut into florets 2 cloves garlic, roasted 1 small potato, peeled and diced 1/2 cup chicken or vegetable broth 1/2 cup whole milk 50g milkfish belly, sliced 1 tbsp olive oil Salt and white pepper to taste 1 tbsp fresh chives, chopped 1 tsp butter