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cauliflower puree soup
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buddleia i post cauliflower soup, a swedish recipe from rutiga kokboken.
cauliflower soup (4 portions)
1 large head of cauliflower
1 t salt
1 T margarine/butter
1½ T flour
1 litre vegetable broth or bouillon
salt & pepper
1-2 egg yolks
1 dL whipping cream
optional fresh parsley & spices
divide the cauliflower into small segments and cook them soft in about half a litre of lightly salted water. (set aside a few blossoms for garnish if desired.) once cauliflower is soft, drain it and puree in a mixer or food processor.
fry the oil and flour together and pour gradually into the pureed cauliflower; mix in vegetable broth gradually to desired thickness. let simmer 10 minutes, stirring occasionally. spice well (i favour a bit of rosemary, dill, plus a dash of nutmeg and cloves; also of course pepper and salt, and the salt's important).
whisk the cream and egg yolks together in soup tureen; pour the hot puree in while whisking. add the garnish of cauliflower bits and finely-chopped parsley, if desired.
i always end up with some broth left over. also, i frequently leave out the whipping cream entirely or substitute milk because we don't really keep cream around the house.
buddleia i post cauliflower soup, a swedish recipe from rutiga kokboken. cauliflower soup (4 portions)
1 large head of cauliflower
1 t salt
1 T margarine/butter
1½ T flour
1 litre vegetable broth or bouillon
salt & pepper
1-2 egg yolks
1 dL whipping cream
optional fresh parsley & spices
divide the cauliflower into small segments and cook them soft in about half a litre of lightly salted water. (set aside a few blossoms for garnish if desired.) once cauliflower is soft, drain it and puree in a mixer or food processor.
fry the oil and flour together and pour gradually into the pureed cauliflower; mix in vegetable broth gradually to desired thickness. let simmer 10 minutes, stirring occasionally. spice well (i favour a bit of rosemary, dill, plus a dash of nutmeg and cloves; also of course pepper and salt, and the salt's important).
whisk the cream and egg yolks together in soup tureen; pour the hot puree in while whisking. add the garnish of cauliflower bits and finely-chopped parsley, if desired.
i always end up with some broth left over. also, i frequently leave out the whipping cream entirely or substitute milk because we don't really keep cream around the house.