in Soup Recipes

Cauliflower soup

updated

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Ingredients for 4 servings:

  • 750 g cauliflower
  • 200 ml whipped cream
  • 100 g butter
  • 1 dashes lemon juice
  • 1 vegetable stock cube
  • 700 ml water
  • 2 eggs
  • 3 tbsp cheese, grated
  • e.g. basil and other herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cook the cauliflower until tender, then puree it. Bring the pureed cauliflower to a boil in a saucepan with 500 ml of water. Add the heavy cream and butter. Then add a stock cube, the cheese, and the eggs. Finally, add another 200 ml of water. Season the soup with basil and other herbs.

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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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