Prep 20 mins
Cook 40 mins
This is from 250 Delicious Soup Recipes -- a classic. It said "cheese", so in true 'Zaar fashion, I decided upon Pecorino Romano.
- 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.
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!
This was a great way to use my leftovers cauliflower from thanksgiving. I used cheddar cheese instead (because it is more kid friendly) We all loved it.
Very comforting! So rich and creamy. Next time I will boil the onion (which I will add more of) with the cauliflower and just throw it all in the blender. I was shocked at how much this tasted of potato soup! Of note, I used only 1.5 T of butter, seasoning salt, whole wheat flour and fat free milk all with great results. Made for our Veg*n VIP Oct 2009.