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| Cauliflower Soup |
Ingredients
1/2 small head of cauliflower (stems, leaves peeled off, florets separated)
3 tablespoons all purpose flour
1 glass milk (warm)
2 glasses chicken broth
2 tablespoons butter
pepper
salt
Sauce:
1 egg yolk
1 teaspoon lemon juice
cayenne pepper
1 garlic clove (smashed with salt)
Cooking Instructions
First put aside almost ten mini size florets. Cook the rest of the florets with chicken broth for almost ten minutes in a medium sized pot over medium heat. Pour it into the blender and blend until smooth. Meanwhile melt the butter, add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend well. You could use an egg beater. Pour the mixture from the blender into the pot. Also add in the remaining mini florets, pepper and salt, stir. Cook for almost ten minutes over medium heat with the lid halfway on. Blend the garlic, egg yolk and lemon juice. Take a ladle from the soup and add in the sauce, whisk. Pour this mixture slowly back into the soup, stir. Turn the heat to low, don't boil the soup. Cook for two more minutes. Sprinkle some cayenne pepper on top before serving. Serve hot.
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