Creme De La Grand' Tante (Cream Of Cauliflower Soup)

5.0(102)

I first had this dish -- from ''French Provincial Cooking,'' by Elizabeth David -- at a dinner party that Jasper Conran gave years ago. I have been making this favorite of Madame Recamier and Franois Rene de Chateaubriand ever since.

by Meredith Etherington-Smith

Open original recipe

FrenchDinner, Lunch, One Pot, Appetizer, Main Course

Servings

6 servings

Total time

30 min

Calories / serving

272 kcal

Ingredients (6)

serves

1 head cauliflower (about 2 pounds, untrimmed)cauliflower
3 3/4 cups chicken brothchicken-broth
1 1/4 cups milk, or more to tastemilk
8 tablespoons butter, at room temperaturebutter
4 egg yolksegg
Salt to tastesalt

Instructions (4 steps)

01Separate the cauliflower head into florets and steam until soft, about 15 minutes. Purée in a food processor.
02Heat chicken broth until boiling. Add cauliflower purée, bring to a boil, reduce heat and simmer for 15 minutes.
03Remove from the heat, stir in the milk and taste. If it is too salty, add a little more milk. Add the butter, and stir until it melts. Whisk egg yolks and 1/2 cup water in a bowl until blended. Pour through a sieve into the soup. Whisk soup until blended.
04Return soup to the stove and whisk over medium-low heat until it thickens into a cream. Taste and add salt if necessary.

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Rich recipe — supports nutrition-aware planning.