Elizabeth David’s Cream of Cauliflower Soup

A delicate and subtle but yummy soup.

Serves 4.

 

Ingredients:

1 nice cauliflower *

1 tbspn butter

1 litre chicken stock

4 egg yolks, beaten

1 glass milk

½ glass water

salt, no pepper

 

 

 

* I'm not making a comment on the vegetable's upbringing or education; this means fresh, white, not manky; got it?

 

Method:

Break cauliflower into pieces, cook in lightly salted water in saucepan until tender but not cooked to rags. Drain off the water, add a little chicken stock and puree cauliflower. Add rest of stock, bring slowly to the boil, and simmer for 15 minutes. Take off heat and add the milk; taste and add salt if required.

Add butter, stirring through the soup until it melts. To finish, beat the egg yolks with the water, then add a little warm soup to the egg yolk mixture and stir through; pour egg mixture into soup, stir through until combined and heat gently. Do not boil as once the egg mixture is added as they will curdle.

Serve sprinkled with a few finely chopped chives, if liked.