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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jaclyn Meredith


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

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.

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