Creme De La Grand' Tante (Cream Of Cauliflower Soup)

1. 1

   Separate the cauliflower head into florets and steam until soft, about 15 minutes.

2. 2

   Puree in a food processor.

3. 3

   Heat chicken broth until boiling.

4. 4

   Add cauliflower puree, bring to a boil, reduce heat and simmer for 15 minutes.

5. 5

   Remove from the heat, stir in the milk and taste.

6. 6

   If it is too salty, add a little more milk.

7. 7

   Add the butter, and stir until it melts.

8. 8

   Whisk egg yolks and 1/2 cup water in a bowl until blended.

9. 9

   Pour through a sieve into the soup.

10. 10

    Whisk soup until blended.

11. 11

    Return soup to the stove and whisk over medium-low heat until it thickens into a cream.

12. 12

    Taste and add salt if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.