Yankee Plus Dec 2015
TABLE OF CONTENTS
A light cauliflower soup that makes a good appetizer. Served cold, it resembles vichyssoise.
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- 1 large head cauliflower, chopped
- 2 quarts chicken stock
- 1 egg
- 1-1/2 cups cream
- Salt and pepper to taste
- Chopped chives
Combine cauliflower and stock in soup kettle and simmer, partially covered, 20 minutes or until cauliflower is tender. Drain, reserving liquid, and set aside 1/2 cup cooked pieces. Press remaining cauliflower through food mill. Return to kettle with reserved liquid and simmer 5 minutes. In separate bowl combine egg with cream. Pour 1/2 cup hot soup liquid into egg mixture, blend with whisk, and return mixture to kettle. Heat thoroughly but do not boil. Spoon reserved cauliflower into soup bowls and pour hot soup over the pieces. Sprinkle with chopped chives.