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CAULIFLOWER SOUP
Recipe by Michel Haase with origins in Central Germany

1 large head of cauliflower
2 Tbs. butter or margarine
8 c. chicken broth (or water with bouillon cubes)
4 Tbs. flour
1-2 eggs
salt, pepper, grated nutmeg (to taste)

Clean cauliflower and separate into small florets. Trim and chop the stalk into small pieces. Melt butter in the soup pan, add flour. Stir over low heat until golden brown. Add some broth and stir until smooth. Add the remaining broth and bring to a simmering boil. Add the cauliflower and simmer for 10-20 minutes, until the cauliflower is as soft as desired. Add salt and pepper to taste. Add a generous pinch or two of nutmeg. In a cup, blend lightly 1-2 eggs. Swirl into soup just before serving. Fresh or frozen asparagus pieces may also be used. For extra richness, some cream may be added to the soup.

Serves 6-8.

 

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Last updated: 11-Apr-1999 12:33 PM