"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Creamy Cauliflower Soup Recipe

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This recipe for Creamy Cauliflower Soup, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Beaumont
Added: Tuesday, April 15, 2008


1 small cauliflower
2 Tbsp. white vinegar
2 Tbsp. butter
1 large leek, chopped, white part only
1 large onion, chopped
1/4 cup flour
6 cups chicken stock
salt and pepper to taste
1 egg yolk
1 cup heavy cream
finely shredded cheddar

Break the cauliflower head into small florets and soak 5 minutes in large bowl of water with vinegar added. Drain. Melt butter in soup pot over medium heat. Add the leek and onion and cook until soft, but not colored.

Stir in the flour and cook 2 minutes stirring frequently. Add the stock along with the cauliflower florets. Season with salt and pepper. Bring to boil, reduce heat, cover and simmer about 25 minutes.

Reserve about 1 cup florets, if desired. Puree soup in blender. Return soup to pot and warm gently.

In a small bowl, combine egg yolk and cream until smooth. Spoon a little hot soup into bowl and whisk with egg and cream. Add mixture to soup and stir well, but do not allow to boil because egg yolk will curdle.

Add reserved florets and serve in soup bowls topped with cheese.

Personal Notes:
Personal Notes:
Try it. Don't tell that is made with cauliflower. Who knows, you may just catch a picky eater saying that they like it! It really is good.

I have never actually used leeks--I just use onions.

I got this recipe from a Macey's cooking class by Liz Nelson.




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