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Swedish Cauliflower Soup

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Ingredients
  Cauliflower 2 Pound (1 Kilogram)
  Butter 2 Ounce (60 Grams)
  Plain flour 2 1⁄4 Tablespoon (2 Rounded Tablespoon)
  Salt To Taste
  Pepper To Taste
  Stock/Water and two soup cubes 5 Cup (80 tbs)
  Egg yolks 2
  Cream 1⁄2 Cup (8 tbs)
  Parsley 1 Tablespoon, minced
Directions

GETTING READY
1) Rinse the cauliflower thoroughly, separate into flowerlets and remove any tough stems.

MAKING
2) In a large saucepan, place the cauliflower, cover with water and add 1 teaspoon salt.
3) Cook for about 15 or 20 minutes until soft.
4) Drain thoroughly, then beat the cauliflower to a pulp and keep aside.
5) In a saucepan, melt the butter, add the flour, salt and pepper to taste.
6) Stir until smooth, then cook for 1 to 2 minutes without browning.
7) Pour in the stock, stir constantly and cook for 2 to 3 minutes until the mixture boils and slightly thickens.
8) In a bowl, blend the egg yolks and cream together.
9) Stir in a little hot soup, blend well and return the mixture into the saucepan and bring to just below boiling point.
10) Then stir in the cauliflower pulp and parsley and heat thoroughly.

SERVING
11) Serve the Swedish Cauliflower Soup piping hot with sippets.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Cauliflower
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
70 Minutes
Servings: 
6

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