in Soup Recipes

Cauliflower soup

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Ingredients for 2 servings:

  • 1 head of cauliflower
  • 40 g margarine
  • 40 g flour
  • ¼ liter of milk
  • 1 egg yolk
  • Salt
  • lemon juice
  • Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Divide the cleaned and washed cauliflower into florets, add them to approximately 3/4 liter of boiling salted water, and cook over low heat until slightly tender. Make a roux, adding milk and then the cooking water. Add the cauliflower florets, season the soup, and thicken with the egg yolk. Sprinkle with finely chopped parsley. Allow 1/2 liter per person for the main course and 1/4 liter for the starter soup.

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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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