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  • Recipe By : Welcome Wagon Cookbook
  • Serving Size : 8 Preparation Time :0:00
  • Categories : Soup
  • Amount Measure Ingredient -- Preparation Method
  • 1 large head of cauliflower
  • 1/4 cup butter
  • 3 tablespoons flour
  • 4 cups chicken stock
  • 2 egg yolks
  • 1 cup heavy cream
  • salt
  • white pepper



Step 1

Separate cauliflower into flowerets and cook in boiling salted water until tender. Drain and reserve 2 cups of liquid. In large saucepan melt butter, stir in flour and cook for several minutes without letting it brown. Stir in 4 chicken stock and reserved cauliflower liquid and cook mixture stirring constantly until it bubbles. Add cauliflower and cook soup over low heat for 30 minutes. Work soup through seive or in blender.
In bowl mix egg yolks and heavy cream. Stir in 2 tablespoons of hot soup and gradually pour mixture back into soup, stirring constantly. Reheat soup without boiling. Add salt and white pepper. Can be thinned with warm milk. Garnish with strips of ham, slices of mushroom, parsley or combination of 2 or 3 of above. Serves 6-8.

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