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Cream of Cauliflower with Prawns and Chervil Recipe

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This recipe for Cream of Cauliflower with Prawns and Chervil, by , is from The Edwards Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jaclyn Meredith

Category:
Category:

Ingredients:  
Ingredients:  
500 g cauliflower
60 g flour
80 g butter
1 litre chicken stock
250 ml milk
Salt and freshly ground pepper
Pinch freshly grated nutmeg
2 egg yolks
100 ml creme fraiche
18 prawns, peeled and deveined
Extra chicken stock
1 c roughly chopped chervil

Directions:
Directions:
Steam cauliflower for 10 minutes.
Make a roux with butter and flour; add boiling chicken stock.
Add cauliflower and simmer until tender. Put soup into blender, return to clean saucepan, add milk and bring to boil.
Meantime lightly poach the prawns in a little chicken stock.
Just before serving whisk egg yolks and creme fraiche and off heat, add to soup. Serve immediately and garnish with prawns and sprigs of chervil.

Number Of Servings:
Number Of Servings:
6

 

 

 

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