Home made cream of cauliflower soup
- Number of Servings: 1
Ingredients
1 small cauliflowersalt and black pepper1 oz plain flour4 fl oz of almond milk2 egg yolks1 tbsp chopped chives
This recipe is my adjusted version of the Cream of Cauliflower Soup in the Complete Vegetarian Cookbook edited by Susie Ward.
Trim leaves off cauliflower and steam it whole in boiling salted water in a saucepan with the lid on until tender. Reserve water, and allow cauliflower to cool. Mix flour and cauliflower water, adding fresh water to 1-1/2 pints.
Reserve some cauliflower florets for garnish. Discard tough stalks, and puree the rest in a blender. Add to saucepan.
Beat the almond milk and egg yolks together, add some soup then return to saucepan. Add reserved cauliflower florets. Heat through but do not boil. Season and add chopped chives. Serve with triangles of hot toast.
Number of Servings: 1
Recipe submitted by SparkPeople user DORO110011.
Trim leaves off cauliflower and steam it whole in boiling salted water in a saucepan with the lid on until tender. Reserve water, and allow cauliflower to cool. Mix flour and cauliflower water, adding fresh water to 1-1/2 pints.
Reserve some cauliflower florets for garnish. Discard tough stalks, and puree the rest in a blender. Add to saucepan.
Beat the almond milk and egg yolks together, add some soup then return to saucepan. Add reserved cauliflower florets. Heat through but do not boil. Season and add chopped chives. Serve with triangles of hot toast.
Number of Servings: 1
Recipe submitted by SparkPeople user DORO110011.
Nutritional Info Amount Per Serving
- Calories: 223.2
- Total Fat: 10.8 g
- Cholesterol: 409.7 mg
- Sodium: 109.9 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 4.3 g
- Protein: 9.8 g
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