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Cream of Cauliflower Soup
Preparation info
- Serves
4–6
- Difficulty
Easy
Appears in
By Alastair Little and Richard Whittington
Published 1998
The soup is thickened with egg yolks and cream, and also given an interesting texture by puréeing half the cauliflower and leaving the remaining florets whole.
Ingredients
1 600 ml 1 pt
Method
Cut the stem from the base of the cauliflower and separate the head into florets, discarding the green outer leaves. Blanch the florets in rapidly boiling salted water for 3 minutes, drain and purée half of them.
Put the chicken or vegetable stock in a pan with the single cream. Heat slowly to simmering. In a small bowl, whisk the egg yolks, then whisk a ladleful of the hot liquid into
Part of
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