Creamy Cauliflower Soup With Light Cream
|Cauliflower||1 Large, divided into florets|
|Onion||1 Small, finely chopped|
|All purpose flour||2 Tablespoon (Plain Flour)|
|Milk||2 Cup (32 tbs)|
|Dried mixed herbs||1⁄2 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Light cream||1⁄4 Cup (4 tbs) (Single)|
|Fresh dill||1 Tablespoon|
Put the cauliflower florets and onion into a casserole with 3/4 cup (200 ml/7 fl oz) water.
Cover and cook onhigh for 8 minutes.
Drain and set aside the liquid.
Set half the cauliflower aside and puree the remainder.
In a large bowl, heat the butter onhigh for 1/2 -1 minute.
Stir in the flour and add the milk and reserved liquid from the vegetables, a little at a time.
Add the turmeric, herbs, salt, pepper and nutmeg.
Heat onhigh for 5 minutes, stirring twice.
Stir in the pureed cauliflower and reserved florets.
Heat onhigh for 3-5 minutes, stirring once.
Taste and adjust seasoning; add extra liquid if the soup is too thick.
Mix the egg yolk and cream together lightly and add to the soup, stirring constantly.
Reheat onhigh for 2 minutes and then serve, garnished with chopped dill.