Cream Of Cauliflower Soup

1. 1

   Cut away thick stem and base of cauliflower, separate flowerets, wash and chop coarsely.

2. 2

   Combine the chicken stock and water in saucepan and bring to boil.

3. 3

   Simmer cauliflower in stock until tender.

4. 4

   Melt butter in 4-quart saucepan, stir in flour and cook over low heat, do not allow flour to brown.

5. 5

   Pour in stock and the milk, beating constantly with a whisk.

6. 6

   Cook, stirring until mixture is smooth and somewhat thick.

7. 7

   Add the salt, pepper and nutmeg.

8. 8

   Pour soup into a food mill and process until smooth. Return puree to pan, beat the egg yolks with a fork, then beat in 1/2 cup of hot puree very slowly.

9. 9

   Now whisk the mixture back into the saucepan and cook over moderate heat for 2 to 3 minutes.

10. 10

    Do not let it boil or it will separate.

11. 11

    Add the lemon juice and taste for seasoning.

12. 12

    You may substitute the cauliflower with broccoli or potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.