in Soup Recipes

Cauliflower soup

updated

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Ingredients for 4 servings:

  • 1 small head of cauliflower
  • salt water
  • 40 g butter or margarine
  • 40 g flour
  • 0.38 liters of milk
  • 1 pinch(s) of sugar
  • 1 pinch of nutmeg
  • 1 egg yolk
  • 100 g cooked ham, diced
  • ½ can peas, drained
  • ½ bunch parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Clean and wash the cauliflower, cut it into small florets, and cook it in salted water for about 15 minutes. Melt the fat, sauté the flour in it, deglaze with 1/2 liter each of the cauliflower water and the milk, and stir well to remove any lumps. Bring to a boil briefly, season with sugar and nutmeg. Beat the egg yolk with a little broth and stir into the soup. Add the diced ham, peas, and cauliflower, and sprinkle with parsley.

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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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