in Soup Recipes

Cauliflower soup

updated

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Ingredients for 4 servings:

  • 250 g cauliflower
  • Salt
  • ½ liter of water
  • 30 g margarine
  • 40 g flour
  • 1 liter broth and milk, mixed
  • 1 egg yolk
  • 2 tbsp water
  • nutmeg
  • Salt
  • lemon juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the cauliflower in salted water until slightly tender. Make a roux with margarine and flour. Deglaze with broth and milk. Combine the egg yolk with water and add to the soup, stirring well. Add the cauliflower and season with nutmeg and lemon juice. Tip: You can also add meatballs, if you like.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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