Cauliflower Soup With Cheese Recipe
Ingredients
4 cups cauliflowerets
4 cups chicken stock
1 teaspoon soy sauce
1/2 teaspoon crumbled dried savory
1/2 teaspoon paprika
1 garlic clove, minced
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons unbleached flour
1 cup evaporated milk
1/4 cup freshly grated
Parmesan or Romano cheese
2 egg yolks, beaten
3 tablespoons fresh lemon juice
Additional grated cheese
Directions
Reserve 1/2 cup tiny cauliflowerets for garnish.
Cook remainder in stock with soy sauce, savory, paprika, garlic and pepper until cauliflower is soft.
Puree.
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.
Cook remainder in stock with soy sauce, savory, paprika, garlic and pepper until cauliflower is soft.
Puree.
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.
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