CREME DE LA GRAND' TANTE (CREAM OF CAULIFLOWER SOUP)
I first had this dish -- from ''French Provincial Cooking,'' by Elizabeth David -- at a dinner party that Jasper Conran gave years ago. I have been making this favorite of Madame Recamier and Franois Rene de Chateaubriand ever since.
Provided by Meredith Etherington-Smith
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Separate the cauliflower head into florets and steam until soft, about 15 minutes. Purée in a food processor.
- Heat chicken broth until boiling. Add cauliflower purée, bring to a boil, reduce heat and simmer for 15 minutes.
- Remove from the heat, stir in the milk and taste. If it is too salty, add a little more milk. Add the butter, and stir until it melts. Whisk egg yolks and 1/2 cup water in a bowl until blended. Pour through a sieve into the soup. Whisk soup until blended.
- Return soup to the stove and whisk over medium-low heat until it thickens into a cream. Taste and add salt if necessary.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 740 milligrams, Sugar 7 grams, TransFat 1 gram
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