Cauliflower Soup

Cauliflower Soup © kvalifood.com

Cauliflower soup is a mild, creamy soup made from cauliflower cooked in stock and milk, finished with egg yolk. It is easy to make and works well as a starter or a light dinner. Nutmeg and white pepper give it a gentle warmth.

Ingredients

Yields 4 servings

  • 1 cauliflower head
  • 1 l stock
  • 3 stock cubes
  • 1 l milk
  • 1-2 egg yolks
  • 20 g butter (or margarine)
  • salt, white pepper
  • nutmeg, optional

Directions

Cauliflower

Clean the cauliflower and break it into florets. Simmer the florets in stock with the stock cubes over medium heat for 12–15 minutes, until tender. Remove some of the florets and set them aside.

Thickening

Work the butter and flour into a beurre manié. Whisk it into the hot soup a little at a time, stirring constantly, then simmer for 5 minutes. Add the milk and heat through.

Tempering

Lightly whisk the egg yolks with a pinch of salt. Stir a little of the hot soup into the egg mixture, then stir that back into the soup. Do not let the soup boil after this point.

Serve

Return the reserved florets to the soup and season with salt, white pepper, and nutmeg if using. Serve immediately.

Notes

  • The soup must not boil after the egg yolks are added — they will coagulate and the soup will split
  • Add the beurre manié gradually for a smooth, lump-free result
  • For a more uniform soup, blend the cauliflower smooth before thickening
  • Cream can be used instead of milk for a richer soup
  • Crusty bread or a baguette is the classic accompaniment