Cauliflower Puree Soup with Nutmeg
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Cauliflower Puree Soup with Nutmeg
Ingredients
- Butter - 4 tablespoons
- Cauliflower - 1 piece
- Wheat Flour - 1½ tablespoons
- Onion - 1 head
- Chicken Broth - 21 fl oz
- Farm fresh eggs - 2 pieces
- Cream - 6 fl oz
- Cheese Spread - to taste
- Nutmeg - to taste
- Chives - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Divide the cauliflower into florets and boil in salted water for 5 minutes.
Step 2
Melt the butter, add the flour to the pan, and keep on low heat for 2 minutes.
Step 3
Add the warmed flour and finely chopped onion to the chicken broth. Bring to a boil, then simmer on low heat for 20 minutes.
Step 4
Add the cauliflower to the cooled broth. Stir the soup thoroughly, strain through a sieve, and bring to a boil.
Step 5
Whip the cream with the egg yolks, adding a bit of any grated hard cheese. Dilute the mixture with a cup of broth, then pour it into the pot with the soup. Heat, but do not bring to a boil.
Step 6
5 minutes before serving, add salt, pepper, finely chopped chives, and a few shavings of nutmeg.
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