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Posted by on Aug 10, 2007 in International Soups, Non-vegetable Soups | 0 comments

Danish Cauliflower Soup

Serves 6
• 1 medium cauliflower
• boiling water
• salt
• 6 tbsp butter
• 4 tbsp flour
• 10 cups stock/bouillon
• 1 cup cauliflower water
• 3 egg yolks — beaten
• 1 tbsp cold water
• ¼ tsp white pepper
• 2 tbsp Parmesan cheese
1. Cook cauliflower covered with salted boiling water until tender, not too soft. Drain; save cooking water. Separate into flowerettes and keep for tureen.
2. Stir butter and flour together in pan. Add liquids and boil 3-5 minutes.
3. Add egg, water,  pepper and cheese. Pour over cauliflower in tureen.

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