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Creamy Cauliflower Soup With Light Cream

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Creamy Cauliflower Soup is hot favorite in homes across the world. Just right blend of cauliflower, onion, butter, flour, milk, herbs, egg- York, nutmeg, and cream with right mix of pepper make the Creamy cauliflower right soup for winters all across the globe.
  Cauliflower 1 Large, divided into florets
  Onion 1 Small, finely chopped
  Butter 2 Ounce
  All purpose flour 2 Tablespoon (Plain Flour)
  Milk 2 Cup (32 tbs)
  Turmeric 1⁄2 Teaspoon
  Dried mixed herbs 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Grated nutmeg 1⁄4 Teaspoon
  Egg yolk 1
  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.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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