Recipe by mersaydees
This is from 250 Delicious Soup Recipes -- a classic. It said "cheese", so in true 'Zaar fashion, I decided upon Pecorino Romano.
Top Review by Chef Pollo
Well, I'l be eating this tomorrow, but it tasted not bad so far. For some reason I found the instructions confusing. Like adding the milk mixture to the flour, when the milk had already been added to the cauliflower broth? Perhaps I wasn't reading right? Also no temperatures were indicated, which I like having in a recipe. And perhaps, but I'll know better tomorrow, it tasted a bit too strongly of butter to me. My suspicion is it will taste great, it just seemed like the butter was leaving a film in my mouth? Perhaps I messed the roux? Anyway, thanks for sharing!
- 1 medium cauliflower, quartered
- 4 cups boiling water
- 2 cups milk, scalded
- 4 tablespoons butter
- 2 slices onions
- 4 tablespoons flour
- 2 teaspoons salt
- 1 dash cayenne pepper
- 1 egg yolk, slightly beaten
- 2 tablespoons pecorino romano cheese, grated
Directions See How It's Made
- Cook cauliflower in boiling water, uncovered until tender.
- Place cauliflower and water in blender and stir. Add milk.
- Melt butter; add onion and saute until tender, but not brown.
- Blend in flour, salt, and cayenne; add milk mixture gradually, stirring constantly and cook five minutes.
- Pour egg yolk in gradually and mix well.
- Garnish with cheese.