Cauliflower soup

Simple vegetables recipes for everyone

Type

  • Serves: 6
  • Difficulty: Average
  • Preparation time: 20 min
  • Cooking time: 1 hr

Ingredient

  • 1 cauliflower 1 handful lettuce leaves 500 g potatoes 50 g butter 1 onion few veal bones, salt and pepper, 1 bay leaf 50 g double cream (or milk), one egg yolk.

Recipe

  • Preparation Divide the cauliflower into florets, leaving the stalk intact. Roughly chop the lettuce leaves and cut the potatoes into pieces. Melt a knob of butter in a saucepan, drain the lettuce well and add to the pan with the onion, cut into strips. Leave to cook gently without colouring for around ten minutes. Add 2 litres of hot water, the cauliflower, potatoes, bones, salt, pepper and bay leaf. Bring up to the boil, cover, lower the heat and leave to cook. Once the cauliflower is cooked (around half an hour), pass it through a vegetable mill and, if possible, a conical sieve to produce a very smooth, silky soup.
  • Combine the egg yolk with the cream (or milk) in a soup tureen, pour the soup over and serve hot.

Tip

Try serving with small croutons fried in butter and sprinkled with a little grated Gruyère and some of the cooked cauliflower florets for a garnish.