VELOUTE OF CAULIFLOWER

[Guest guest]

VELOUTE OF CAULIFLOWER

 

2 small heads cauliflower [about 22/3 pounds total,

1.2kg], cleaned and cut into florets

1 medium onion [about 7 ounces, 200g], peeled,

quartered

1 1/2 sticks unsalted butter [6 ounces, 170g]

8 cups chicken stock [2L], preferably homemade

6 tablespoons all-purpose flour

2 ounces imported Parmesan cheese

24 thin slices French bread, lightly toasted

4 large egg yolks

3/4 cup heavy cream [180ml]

Pinch freshly grated nutmeg

alt and freshly ground white pepper

Fresh chives, for garnish

Steam the cauliflower florets until tender, about 20

minutes.

 

Meanwhile, process the onion with the metal blade of a

food processor until finely chopped, 8 to 10 pulses.

Melt l/2 stick [2 ounces, 55g] of the butter, add the

chopped onion and cook until golden, about 8 minutes.

Process the cauliflower, onion and 1 cup [240ml] of

the stock in 2 batches until smooth, 1 to 1 1/2

minutes for each batch, scraping down the work bowl as

necessary. Transfer the vegetable mixture to a large

pot, stir in 2 cups [480ml] stock and set aside.

 

Melt 3/4 stick [3 ounces, 85g] of the remaining butter

in a large saucepan over medium-low heat. Stir in the

flour, reduce the heat to low and cook, stirring,

until the flour is cooked but still pale, about 3

minutes. Slowly whisk in the remaining 5 cups [1.2L]

stock and bring to the boil. Reduce the heat to low

and simmer, stirring often, for 30 minutes.

 

Meanwhile, prepare the croutons. Shred the Parmesan

with the fine shredding disc. Melt the remaining 2

tablespoons butter and brush it on the bread slices.

Sprinkle the cheese on each slice and arrange them on

a baking sheet. Preheat the broiler while you finish

the soup.

 

Slowly add the thickened stock to the cauliflower

mixture and stir well. Just before serving, bring the

soup to the simmer. Combine the egg yolks and cream in

a small bowl. Slowly add 1 cup [240ml] of the

simmering soup to the egg yolk-cream mixture, whisking

constantly, then whisk in another 1 cup [240ml] soup.

Return the liquid to the soup and season to taste with

nutmeg, salt and pepper.

 

Broil the bread slices until the cheese is melted and

lightly browned, about 1 minute. Do not let them bum.

Ladle the soup into individual bowls, place two

croutons on top and garnish with chives.

 

Makes 3 quarts [2.8L]

 

 

 

 

Tax Center - online filing with TurboTax

http://taxes./