Cauliflower Soup With Cheese
|Cauliflowerets||4 Cup (64 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Soy sauce||1 Teaspoon|
|Dried savory||1⁄2 Teaspoon, crumbled|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||1⁄4 Teaspoon|
|Unbleached flour||2 Tablespoon|
|Evaporated milk||1 Cup (16 tbs)|
|Freshly grated cheese||1⁄4 Cup (4 tbs) (Parmesan Or Romano)|
|Egg yolks||2 , beaten|
|Fresh lemon juice||3 Tablespoon|
|Grated cheese||1 Cup (16 tbs)|
Reserve 1/2 cup tiny cauliflowerets for garnish.
Cook remainder in stock with soy sauce, savory, paprika, garlic and pepper until cauliflower is soft.
Melt butter until bubbly, add flour, and cook, stirring, 3 minutes.
Gradually add milk; cook and stir until thickened and add puree and cheese.
Reheat to melt cheese Beat eggs with lemon juice, whisk in 1/2 cup hot soup and return to rest of soup.
Reheat; do not boil.
Garnish with reserved raw flowerets and extra cheese.