Cauliflower Puree Soup with Nutmeg
4 servings
60 minutes
Cauliflower puree soup with nutmeg is an exquisite dish of French cuisine that combines a delicate velvety texture and rich aroma. The base of the soup is cauliflower, which has a mild, slightly sweet flavor that harmoniously complements the nutmeg, adding spicy depth. The origins of the dish trace back to the traditions of French gastronomes who appreciate comforting and elegant cuisine. It is often served in cold weather as it warms and satisfies while remaining light. The addition of cream and egg yolks makes the soup even more delicate, while hard cheese enriches it with a robust flavor. It pairs excellently with crispy baguette and fresh herbs. This is an ideal choice for those who want to enjoy refined taste without overloading themselves with heavy food.
1
Divide the cabbage into florets and boil in salted water for 5 minutes.
- Cauliflower: 1 piece
- Salt: to taste
2
Melt the butter, add flour to the pan, and keep on low heat for 2 minutes.
- Butter: 4 tablespoons
- Wheat flour: 1.5 tablespoon
3
Add heated flour and finely chopped onion to the chicken broth. Bring to a boil, then simmer on low heat for 20 minutes.
- Chicken broth: 2.5 glasss
- Wheat flour: 1.5 tablespoon
- Onion: 1 head
4
Add cauliflower to the cooled broth. Stir the soup thoroughly, strain it through a sieve, and bring it to a boil.
- Cauliflower: 1 piece
5
Whip the cream with egg yolks, add some grated hard cheese. Dilute the mixture with a cup of broth, then pour it into the pot with the soup. Heat, but do not bring to a boil.
- Cream: 0.7 glass
- Chicken egg: 2 pieces
- Cheese: to taste
- Chicken broth: 2.5 glasss
6
Add salt, pepper, finely chopped chives, and a few shavings of nutmeg 5 minutes before it's ready.
- Salt: to taste
- Ground black pepper: to taste
- Chives: to taste
- Nutmeg: to taste