Cauliflower Cream - Pilar Hernández's Chilean Kitchen
Cauliflower cream soup is delicious and very comforting. I recommend thickening it with white sauce; this really brings out the cauliflower flavor. When I've used potatoes or other thickeners, I find that the delicate cauliflower flavor gets lost. Poor cauliflower, it's had a bad reputation for generations.
Ingredients · Servings 4
- 1 large cauliflower or 2 medium ones
- 2 1/2 tablespoons of butter
- 3 1/2 tablespoons of all-purpose flour
- 2 cups of milk
- 2 cups of vegetable broth, milk, or water
- salt, pepper and nutmeg
Method · PT-497396H58M51S
- Cut the cauliflower into small florets as shown in the photo. In a wide-bottomed pot, add 2 cm of water and bring to a boil. Add salt and the cauliflower florets with the stems facing down. Cover and cook for 5-8 minutes, or until just tender or al dente.
- Meanwhile, prepare the white sauce. In a medium saucepan, melt the butter over medium heat, add the flour, and cook, stirring, for 2 minutes. Remove from the heat and gradually whisk in the milk. After adding the first 1/2 cup of milk, return the pan to low heat and continue whisking. Let it simmer gently for 2 minutes after adding all the milk; it should simmer gently and thicken. Add salt (start with 1/2 teaspoon), pepper, and nutmeg to taste.
- Add the cauliflower and vegetable broth, and using an immersion blender, process until you get a cream.
- Adjust the seasoning and consistency and serve hot. You can garnish with walnuts, parsley, and olive oil.
Growing cauliflower is easy, and the colorful varieties look beautiful, although it does require a fair amount of space.
Description
A very comforting soup.
- Meanwhile, prepare the white sauce. In a medium saucepan, melt the butter over medium heat, add the flour, and cook, stirring, for 2 minutes. Remove from the heat and gradually add the milk, whisking constantly. After adding the first 1/2 cup of milk, return the pan to low heat and continue adding the milk, stirring constantly. Let it simmer gently for 2 minutes after adding all the milk; it should simmer gently and thicken. Add salt (start with 1/2 teaspoon), pepper, and nutmeg to taste.
