Cream Of Cauliflower Soup Recipe
Ingredients
| Cauliflower | 4 Cup (16 tbs) | |
| Chicken stock | 6 Cup (16 tbs) | |
| Butter | 4 Tablespoon | |
| Flour | 4 Tablespoon | |
| 3 cups milk, light cream, or heavy cream | ||
| Few grinds of fresh nutmeg | ||
| Parsley | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put cauliflower in pan.
Cover with stock.
Bring to a boil.
Cover and turn to simmer.
Simmer 20 minutes or until cauliflower is tender.
Puree in food mill, blender, or food processor.
Return to pan.
Melt the butter in a saucepan.
When the foam subsides, add flour.
Turn heat to medium and stir with wooden spatula, getting into corners of pan.
Let mixture bubble up without browning.
Cook for 3 minutes or until flour taste is gone.
Add milk or cream and switch to a whisk, whisking until sauce comes to a boil.
Boil gently 5 minutes.
Add salt, pepper, and nutmeg.
Combine sauce with pureed cauliflower.
Thin to desired consistency with cream or stock.
Garnish with parsley.
Cover with stock.
Bring to a boil.
Cover and turn to simmer.
Simmer 20 minutes or until cauliflower is tender.
Puree in food mill, blender, or food processor.
Return to pan.
Melt the butter in a saucepan.
When the foam subsides, add flour.
Turn heat to medium and stir with wooden spatula, getting into corners of pan.
Let mixture bubble up without browning.
Cook for 3 minutes or until flour taste is gone.
Add milk or cream and switch to a whisk, whisking until sauce comes to a boil.
Boil gently 5 minutes.
Add salt, pepper, and nutmeg.
Combine sauce with pureed cauliflower.
Thin to desired consistency with cream or stock.
Garnish with parsley.
Chef
