Cauliflower Puree Soup with Nutmeg
Soups • French
Description
Cauliflower Puree Soup with Nutmeg
Ingredients
- Butter 4 tablespoons
- Cauliflower 1 piece
- Wheat Flour 1½ tablespoons
- Onion 1 head
- Chicken Broth 20 fl oz
- Farm fresh eggs 2 pieces
- Cream 5 fl oz
- Cheese Spread to taste
- Nutmeg to taste
- Chives to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Divide the cauliflower into florets and boil in salted water for 5 minutes.
Step 2
Melt the butter, add the flour to the pan, and keep on low heat for 2 minutes.
Step 3
Add the warmed flour and finely chopped onion to the chicken broth. Bring to a boil, then simmer on low heat for 20 minutes.
Step 4
Add the cauliflower to the cooled broth. Stir the soup thoroughly, strain through a sieve, and bring to a boil.
Step 5
Whip the cream with the egg yolks, adding a bit of any grated hard cheese. Dilute the mixture with a cup of broth, then pour it into the pot with the soup. Heat, but do not bring to a boil.
Step 6
5 minutes before serving, add salt, pepper, finely chopped chives, and a few shavings of nutmeg.
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