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Cauliflower Soup

1 md Head cauliflower
Boiling water
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)
White pepper

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.

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