Creme De La Grand' Tante (Cream Of Cauliflower Soup)
Published November 1, 2003
- Total Time
- 30 minutes
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Ingredients
1 head cauliflower (about 2 pounds, untrimmed)
3 ¾ cups chicken broth
1 ¼ cups milk, or more to taste
8 tablespoons butter, at room temperature
4 egg yolks
Salt to taste
Nutritional analysis per serving (6 servings)
13 grams carbs; 147 milligrams cholesterol; 272 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 21 grams fat; 2 grams fiber; 740 milligrams sodium; 9 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Separate the cauliflower head into florets and steam until soft, about 15 minutes. Purée in a food processor.
- Step 2
Heat chicken broth until boiling. Add cauliflower purée, bring to a boil, reduce heat and simmer for 15 minutes.
- Step 3
Remove from the heat, stir in the milk and taste. If it is too salty, add a little more milk. Add the butter, and stir until it melts. Whisk egg yolks and ½ cup water in a bowl until blended. Pour through a sieve into the soup. Whisk soup until blended.
- Step 4
Return soup to the stove and whisk over medium-low heat until it thickens into a cream. Taste and add salt if necessary.
Private Notes