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.
Ingredients
- 1 head cauliflower (about 2 pounds, untrimmed)
- 3 ¾ cups chicken broth
- 1 ¼ cups milk, or more to taste
- 8 tablespoons butter, at room temperature
- 4 egg yolks
- Salt to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
267 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 8 grams protein; 81 milligrams cholesterol; 338 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Separate the cauliflower head into florets and steam until soft, about 15 minutes. Purée in a food processor.
- Heat chicken broth until boiling. Add cauliflower purée, bring to a boil, reduce heat and simmer for 15 minutes.
- Remove 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.
- Return soup to the stove and whisk over medium-low heat until it thickens into a cream. Taste and add salt if necessary.
30 minutes
Dining and Cooking