in Soup Recipes

Cauliflower cream soup

updated

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Ingredients for 2 servings:

  • 1 small cauliflower
  • 1 small onion(s)
  • 1 tbsp butter
  • 2 tbsp, leveled flour
  • ¼ liter chicken broth
  • ¼ liter of milk
  • 1 egg yolk
  • 2 tbsp cream with 10% fat content
  • salt and pepper
  • nutmeg
  • lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean the cauliflower and cut into small florets. Peel and finely dice the onion. Melt the butter in a saucepan. Add the onion and sauté briefly, then dust with the flour. Sauté the flour, but do not let it brown. Deglaze with hot chicken stock and milk. Add the cauliflower and nutmeg. Cook for 5-7 minutes, or until the cauliflower is tender. Purée with a hand blender. Blend with the egg yolk and cream, and season with pepper and lemon juice.

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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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