John Myers
Ingredients for 6 servings:
- 1 head of cauliflower, slightly larger
- 2 liters of chicken broth
- 2 tbsp butter
- Salt and pepper, black and green mixed
- Nutmeg, freshly grated
- 100 ml cream, fresh
- some parsley for garnishing
- possibly egg yolk for alloying
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
low-calorie and light in any season
Wash and trim the cauliflower. Cut half (the florets) into bite-sized pieces. Cut the other (inner) half into small pieces and cook them in about half of the chicken stock. Then puree with a hand blender and season well to taste. Stir in the whipped cream. Sauté the individual florets in the butter, then add a little chicken stock and cook until al dente. Add the chicken stock and the stock to the pureed cauliflower, thinning with a little more stock if necessary. If desired, add egg yolk, but do not bring back to a boil! Serve sprinkled with parsley.
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