Cauliflower Soup
To prepare a creamy vegetable soup, boil cauliflower and carrots in salted water until tender-crisp, then drain and save the cooking water. In a large saucepan, melt butter and mix in flour, add consommé and boiling water to the reserved vegetable cooking water to make 4 cups, bring to a boil while stirring. Add green pepper, salt, pepper, and sugar and let boil gently for 3 minutes. Gradually add boiling liquid to egg yolks while stirring, then return the mixture to the saucepan. Add the cooked vegetables and gently cook for 2 more minutes, then serve immediately.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Immersion blender or regular blender
- Ladle or spoon for serving
Ingredients
- 1 medium Head cauliflower, broken into florets 1 medium
- 2 Carrots, Sliced 2
- 1/3 cup Butter 80ml
- 5 tbsp Flour 75ml
- 10- oz can Consommé 284-ml can
- 4 cups Liquid (vegetable cooking liquid plus water) 1l
- 1 medium Green Papper, Diced 1 medium.
- 1 1/2 tsp Salt 7ml
- 1 tsp Sugar 5ml
- 2 Eggs, Yolks, lightly beaten. 2
Notes
- Boil the cauliflower and carrots separately in salted water until they are tender-crisp. Drain and reserve the cooking water.
- In a large saucepan, melt the butter and sprinkle in the flour. Stir until well combined, then remove from heat.
- Gradually add the consommé, then enough boiling water to the reserved vegetable cooking water to make 4 cups (1 L) in total. Stir to combine.
- Return the saucepan to high heat and bring the mixture to a boil, stirring constantly. Add green pepper, salt, pepper, and sugar. Reduce the heat to low and let it boil gently for 3 minutes.
- Gradually add about 1 cup (250 ml) of the boiling liquid to the egg yolks, stirring constantly. Return the mixture to the saucepan, continuing to stir.
- Add the cooked cauliflower and carrots and gently cook for 2 minutes longer, stirring constantly. Serve immediately and enjoy.
Nutrition
Calories: 120kcal
