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Chicken Cream Of Cauliflower Soup

chef.jackson's picture
Ingredients
  Cauliflower 1 Medium
  Butter/Bacon fat 2 Ounce (60 Grams)
  Shallot 2 Tablespoon, chopped
  Plain flour 2 Tablespoon
  Chicken stock 5 Cup (80 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Egg yolks 2
  Cream 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Remove and discard the leaves and thick stalks from the cauliflower.
2) Break and separate the cauliflower into flowerlets and reserve about 12 tiny flowerlets for garnish.

MAKING
3) In a heavy base saucepan, melt the butter or bacon fat.
4) Saute the shallots in the butter or bacon fat until soft but not brown.
5) Stir in the flour until smooth, then cook for about 2 minutes without browning.
6) Pour in the chicken stock and stir constantly until the soup reaches the boiling point.
7) Stir in the cauliflower, cover and simmer until the vegetables are soft.
8) Puree the vegetable mixture in a blender or press through a sieve.
9) Return the puree into the saucepan and stir in the milk.
10) In a bowl, beat the egg yolks and cream together.
11) Stir in 1 cup hot soup, then gradually stir this mixture into the saucepan.
12) Blend the mixture thoroughly and then stir in the lemon juice.

FINALIZING
13) In a saucepan, cook the reserved tiny flowerlets in boiling salted water and cook until soft.
14) Drain the flowerets, cool under cold running water and keep aside.
15) Stir the tiny flowerlets into the saucepan and heat thoroughly.
16) Taste and adjust the seasonings, also add a dash of nutmeg, if desired.

SERVING
17) Ladle the Cream of Cauliflower Soup in soup bowls and serve piping hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Cauliflower
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
8

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