CAUFLOWER EDAM SOUP

CAUFLOWER EDAM SOUP image

Yield 6 servings

Number Of Ingredients 15

3 cups chicken stock
1 medium boiling potato peeled and diced
1 medium onion diced
3 tablespoons butter
3 1/2 tablespoons all-purpose flour
1 medium cauliflower trimmed and cubed
1/2 cup proscuitto finely diced
2 tablespoons snipped fresh chives
1/4 teaspoon salt
pinch ground red pepper
2 egg yolks room temperature
1 cup whipping cream
1 1/2 tablespoons dry white wine
1 cup shredded Edam cheese
1 tablespoon snipped fresh chives

Steps:

Combine 1 1/2 cups stock, potato and onion in medium saucepan and bring to boil over medium heat. Reduce heat, cover and simmer until potato is just cooked through, about 8 minutes. Transfer to processor or blender and mix until completely smooth. Melt butter in 3-quart saucepan over medium heat. Gradually add flour and cook, stirring constantly, 3 minutes. Slowly stir in remaining 1 1/2 cups stock, vegetable puree, cauliflower, proscuitto, chives, salt and ground red pepper. Bring soup to simmer, stirring constantly. Reduce heat to low, cover and cook 10 minutes, stirring occasionally. Meanwhile, beat yolks to blend in small deep bowl using fork. Gradually beat in cream and wine. Blend in 1/2 cup soup stock 1 tablespoon at a time. Stir egg mixture back into soup. Set 2 tablespoons cheese aside for garnish. Add remaining cheese to soup and cook, stirring constantly, until cheese is melted and soup is slightly thickened, 3 to 4 minutes; do not allow soup to boil. Remove from heat. Adjust seasoning. Transfer to heated tureen or ladle into heated bowls. Garnish with chives and reserved cheese. Serve immediately.