Cauliflower Soup

I have given two versions of this soup – the only difference is the way it is finished at the end – the start is the same for both.

Note

If you are not using your cauliflower immediately then it is better to store it in a cool place, not in the fridge, with the leaves still on.

Ingredients with Polish style thickening

  • 1 cauliflower
  • 1.5 litres of vegetable stock – can be from Marigold Powder
  • 2 tablespoons of potato or corn flour
  •  250ml of milk
  • 2 egg yolks
  • Salt & Pepper to taste.

Method

  • Remove all the green leaves from the cauliflower.
  • Cut the cauliflower into medium sized florets.
  • Using a large saucepan, add the cauliflower to the stock and bring to the boil.
  • Turn the heat down, put on the lid and leave to simmer for around 10 minutes – checking earlier.
  • Do not let the cauliflower cook too much – you do not want a “mush”!
  • In a small bowl mix the potato/cornflour with 125ml of the milk.
  • In another small bowl mix the egg yolks and the other 125ml of the milk.
  • Add the flour/milk mixture to the soup, stirring with a wooden spoon until it thickens.
  • Add the yolk/milk mixture to the soup and stir gently until it thickens even more.
  • Season to taste.

Ingredients with soured cream

  • 1 cauliflower
  • 1.5 litres of vegetable stock – can be from Marigold Powder
  • 200ml of soured cream
  • Salt & Pepper to taste

Method

  • Remove all the green leaves from the cauliflower.
  • Cut the cauliflower into medium sized florets.
  • Using a large saucepan, add the cauliflower to the stock and bring to the boil.
  • Turn the heat down, put on the lid and leave to simmer for around 10 minutes – checking earlier.
  • Do not let the cauliflower cook too much – you do not want a “mush”!
  • Remove from the heat and gently stir in the soured cream.
  • Adjust the seasoning to taste.

Optional

  • Serve with some chopped chives, dill or flat leaved parsley.

 

 

 

 

 

 

 

Served in Royal Doulton – Tapestry – 1966 – 1988

Carrot Variation

Coarse grate a large carrot in with the cauliflower.

This is a variation my mother often did to give an addition to the colour, as my father did not really like just white looking soups or sauces.

 

 

 

 

 

 

 

Served in Royal Doulton – Burgundy – 1959 – 1981.