Cauliflower cream soup

Cauliflower cream soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1/2 cauliflower, broken into florets
1 litre chicken stock
80ml milk
30g butter
freshly ground black pepper
1/4 teaspoon nutmeg
2 egg yolks
60ml cream
salt

Method

  1. Reserve a few cauliflower florets for garnish. Drop remaining cauliflower into boiling salted water and cook for about 10 minutes or until tender. Drain and press through a sieve, or purée in a blender or food processor. Place in a saucepan, add stock and bring slowly to the boil. Add milk, butter, salt, pepper and nutmeg.
  2. Combine egg yolks with cream, add a little of the hot soup, blend well and stir into remaining soup. Cook gently without boiling until soup thickens. Garnish with sprigs of raw cauliflower and serve immediately, sprinkled with a light fresh grating of nutmeg.
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