Creamy Cauliflower Soup with Cheese
From: Jean-Paul, Longueuil, Quebec, Canada
Comments: Easy, yet excellent!
Servings: 4
  • 1 whole cauliflower
  • 3 tablespoons + 1 teaspoon [50 g] butter
  • 1 onion, chopped
  • 3 medium potatoes, peeled then diced
  • Salt and pepper, to taste
  • 1 egg yolk
  • 1/4 cup + 1 tablespoon [75 g] grated Emmental or Gruyere cheese
  • Cut cauliflower into flowerets and chop cauliflower stems; blanch into salted boiling water for 10 minutes.
  • Drain reserving cooking water separately.
  • Melt butter into a large casserole; soften chopped onion without coloring.
  • Add drained cauliflower pieces then pour in 1 or 2 ladles reserved cooking water.
  • Add potato dices then pour in enough of remaining cooking water to completely cover the vegetables.
  • Bring to a boil and leave to simmer for approximately 30 minutes, until really soft.
  • Puree mixture into a blender; pour into a clean casserole.
  • Reheat soup.
  • If too thick, stir in more of remaining cooking water, until of desired consistency.
  • Salt and pepper soup.
  • Into a bowl, beat together egg yolk and grated Emmental or Gruyere cheese stirring in a little of the hot soup.
  • Pour into hot soup stirring until well blended before serving.