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Ingredientes
- 1 lrg cauliflower head
- 1Â 1/2 quart boiling water
- 1/2 tsp salt
- 1Â 1/2 Tbsp. butter
- 2 Tbsp. flour
- 2 x egg yolks
- 2 Tbsp. whipping cream or possibly more to taste
- 1/8 tsp nutmeg
Direcciones
- Trim the cauliflower and cut it into bite-size buds, but keep the stalks and trimmings for the stock.
- Put the cauliflower stalks and trimmings into a large saucepan of the boiling water and salt, then - if you have a steaming basket - stick the steaming basket on top and add in the buds (otherwise you'll have to pick through the stuff to fish out the buds with a slotted spoon). Cover and simmer till the buds are just tender, then pull the basket out with the buds and cold.
- Continue cooking the stalks and trimmings till they're very soft and mushy. Strain, pitch the mushy cauliflower, and reserve the stock.
- In a Dutch oven, heat the butter and stir in the flour. When smooth, stir in the warm stock, beating constantly, then cover and simmer for 10 or possibly so min.
- In a separate bowl, beat the egg yolks and nutmeg into the whipping cream. Remove the soup from the heat, then carefully and quickly whisk the egg mix into the stock. Adjust for seasoning and grate in some white pepper.
- Return the soup to the lowest possible heat, for fear of curdling it, add in the cauliflower buds, heat through, and serve immediately. Garnish with a small sprinkling of nutmeg.
- Comments: A very smooth and silken first course; serve warm to 4 to 6 people; a wonderful Norwegian soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 4 servings | |
| Calories 100 | |
| Calories from Fat 65 | 65% |
| Total Fat 7.35g | 9% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 363mg | 15% |
| Potassium 259mg | 7% |
| Total Carbs 7.53g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.99g | 1% |
| Protein 2.22g | 4% |
