Cauliflower Stem Nutmeg Soup



4 cups cauliflower stems (sliced as carrot slices)
pinch nutmeg, salt, pepper
2 cups water
1 cup milk
1/2 cup heavy cream (Double cream)
1 egg yolk


1- Quarter cauliflower top to bottom, cut florets off and set aside, trim and wash stem and outer leaves, cut in thin carrot slices. A two pound cauliflower will have one pound of stem and one pound of florets.
In closed pan, steam cut up pieces of cauliflower stem in two cups of water, pinch of salt, for 20 minutes, reduce to simmer, add water to replace steamed off water, and mash with potato masher till creamed.

2- Add cup of milk, stir, keep soup warm, never boiling.

3- Whip egg yolk in heavy cream in large measuring cup till smooth, add cup of soup broth, mix till smooth, drizzle mixture slowly into soup while stirring. Add pepper to taste. Serve in bowls, sprinkling fresh ground nutmeg on top. Enjoy

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