Cream of Cauliflower Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

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.


  • 1 medium-sized cauliflower
  • 600 ml/ 1 pt chicken or vegetable stock


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