Cauliflower Thick Soup With Chervil

Course:

Appetizer

Practical information

Prep time

30 min
Cooking

35 min
Ready in

1 h 05

Difficulty
Price

Recipe
Comments (0)

The soup that results from this recipe is so thick that the decoration literally sits on top of the finished soup. Although the soup is thick, it is also very smooth and satisfying.

Recipe's Ingredients

1 tablespoon butter
½ largewhite onion, peeled and sliced
salt
freshly grated nutmeg
6 very small cauliflower florets

2 gg yolks
3 or 4 sprigsfresh chervil
1^½ tablespoons heavy cream
450 g cauliflower florets, chopped
750 ml water

Recipe preparation steps
1

Melt the butter in a saucepan over low heat. Add onions, cover, and cook without browning for about 10 minutes.
2

Add the chopped cauliflower to the saucepan, cover, and cook for a few minutes. Add water, salt, and nutmeg. Bring to a boil, cover, reduce heat, and simmer for 25 minutes.
3

In the meantime, blanch the 6 small florets in salted water until just tender. Drain and refresh in cold water. Drain on absorbent paper. Set aside.
4

Puree the soup in a blender in two batches. Strain the puree and return it to a clean saucepan. Bring the puree to a boil. Whisk the egg yolks and cream together. Whisk a little of the hot soup into the egg-cream mixture to temper it and then whisk the mixture into the soup. Continue stirring over low heat without allowing the soup to boil until it is thick. Taste for salt and add more as required.
5

Divide the soup into serving bowls. Decorate each bowl with 3 of the cooked florets and 3 chervil leaves.
Ready !