Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
1 md Head cauliflower
4 c Hot chicken bouillon
4 tb Butter
2 tb Grated onion
1 3-inch piece celery; minced
2 tb Flour
2 c Light cream; heated
2 Egg yolks (optional)
Cook cauliflower in rapidly boiling water until tender. Drain.
Divide in flowerlets, Reserve 1/2 cup smallest flowerlets. Puree
remainder with a little bouillon. Melt butter and saute onion and
celery for several minutes. Stir in flour and cook, stirring, for
several minutes without browning. Slowly stir in remaining, hot
bouillon. Cook until smooth, stirring constantly. Add pureed
cauliflower and light cream. Season with salt & pepper. Cook over
medium heat until smooth and coats a spoon. For richer soup, beat egg
yolks and heavy cream, remove soup from heat and slowly add egg-cream
mixture while stirring. Add reserved flowerlets and serve hot.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.