26 lines
997 B
Markdown
26 lines
997 B
Markdown
|
# Michael Smith's cauliflower soup
|
||
|
|
|
||
|
|
### Ingredients
|
||
|
|
* 1 medium cauliflower
|
||
|
|
* 600 milliliters chicken stock
|
||
|
|
* 600 milliliters milk
|
||
|
|
* 60 grams butter
|
||
|
|
* 30 grams plain flour
|
||
|
|
* salt
|
||
|
|
* nutmeg
|
||
|
|
* 4 pieces eggs
|
||
|
|
|
||
|
|
### Directions
|
||
|
|
|
||
|
|
Cut the stalk from the cauliflower and divide the head into fingertip-sized florets. Poach them in boiling chicken stock for about 7 minutes, until cooked but still firm. Remove them from the pan with a slotted spoon and put to one side. Add the milk to the pan and bring to the boil.
|
||
|
|
|
||
|
|
Meanwhile, melt the butter in another pan, stir in the flour and cook for 2 minutes. Gradually whisk in the liquid, then simmer for 5 minutes. Strain this into the original (rinsed out) pan, add the cauliflower florets, and reheat gently. Season to taste with salt and nutmeg.
|
||
|
|
|
||
|
|
Put a poached or lightly-boiled egg into each plate and pour over the soup. Serve with a bowl of crispy, fried bread cubes on the side.
|
||
|
|
|
||
|
|
### Meta
|
||
|
|
author: Jane Grigson's Vegetable Book
|
||
|
|
|
||
|
|
tags: Soups
|
||
|
|
|