Creamy Cauliflower Soup Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| Cauliflower | 1 Large | |
| Onion | 1 Small | |
| Butter | 1/4 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Lamb seasoning | ||
| Salt | To Taste | |
| Mixed herbs | 1/2 Teaspoon, dried | |
| Nutmeg | 1/4 Teaspoon, grated | |
| Egg yolk | 1 | |
| Light cream | 1/4 Cup (16 tbs) | |
| Fresh dill | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Trim cauliflower, separate into florets and wash.
Peel and finely chop onion.
Put cauliflower and onion into pan of boiling salted water, cover and cook for 10 minutes.
Drain, saving 2 cups cooking liquid.
Mash half cauliflower and onion.
Melt butter in a large saucepan.
Stir in flour, then milk and reserved cooking liquid.
Add a pinch of lamb seasoning salt, the herbs, nutmeg and pulped and whole cauliflower and onion.
Simmer for 7 minutes.
Taste and adjust seasoning.
Mix egg yolk and cream in warmed tureen.
Pour in soup and serve garnished with dill.
Peel and finely chop onion.
Put cauliflower and onion into pan of boiling salted water, cover and cook for 10 minutes.
Drain, saving 2 cups cooking liquid.
Mash half cauliflower and onion.
Melt butter in a large saucepan.
Stir in flour, then milk and reserved cooking liquid.
Add a pinch of lamb seasoning salt, the herbs, nutmeg and pulped and whole cauliflower and onion.
Simmer for 7 minutes.
Taste and adjust seasoning.
Mix egg yolk and cream in warmed tureen.
Pour in soup and serve garnished with dill.
Chef
