1 firm white cauliflower
3 tbsp (1 1/2 oz) 40 g butter
3 tbsp (45 ml) plain flour (All purpose)
4 cups (32 fl oz) 900 ml white stock
salt, pepper and nutmeg
5 fl oz (142 ml) carton cream
3 tbsp (1 1/2 oz) 40 g butter
3 tbsp (45 ml) plain flour (All purpose)
4 cups (32 fl oz) 900 ml white stock
salt, pepper and nutmeg
5 fl oz (142 ml) carton cream
method
1. Divide the cauliflower into sprigs, discarding the green leaves, and wash in salted water.
2. Melt the butter, stir in the flour and cook for 2-3 minutes.
3. Remove the pan from the heat and gradually stir in the stock, bring to the boil and continue to stir until it thickens.
4. Add the cauliflower (reserving a dozen well-shaped pieces) and salt and pepper, cover and simmer for about 30 minutes.
5. Meanwhile, cook the remaining cauliflower in salted water for 10-15 minutes, until soft but not broken.
6. Sieve the soup or puree it in an electric blender, re-season if necessary and add a pinch of grated nutmeg.
7. Re-heat the soup, stir in the cream and serve garnished with the cauliflower sprigs.
2. Melt the butter, stir in the flour and cook for 2-3 minutes.
3. Remove the pan from the heat and gradually stir in the stock, bring to the boil and continue to stir until it thickens.
4. Add the cauliflower (reserving a dozen well-shaped pieces) and salt and pepper, cover and simmer for about 30 minutes.
5. Meanwhile, cook the remaining cauliflower in salted water for 10-15 minutes, until soft but not broken.
6. Sieve the soup or puree it in an electric blender, re-season if necessary and add a pinch of grated nutmeg.
7. Re-heat the soup, stir in the cream and serve garnished with the cauliflower sprigs.
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