Crème de Chou-fleur

Hello!

Here is a second easy soup - easier than the first - that has a preparation time of 20 minutes and should serve about 4 people. Again, these are French portions, so don't take it literally.

Cream of Cauliflower

1 cauliflower

1 onion

1 potato (note: better to choose a large potato)

1 cube of chicken soup

1 egg yolk

30g of butter

20cl of sour cream (note: 20cl = 200ml)

1 coffee spoon of chervil

1 coffee spoon of parsley

nutmeg

salt, pepper

1. Peel off the green leaves of the cauliflower before cutting it in small bouquets (I'm guessing, pieces no larger than 1 inch).
2. Put 1.5L of lightly salted water to boil.
3. During this time, peel and mince the onion and the potato.
4. Throw the cauliflower into the boiling water, with the cube of chicken soup, the potato and the onion.
5. Cover and let cook (boiling) for 15 minutes.
6. Reduce the mix to a puree.
7. Pepper, add nutmeg and sprinkle with some thin strips of butter.
8. Mix the sour cream and the egg yolk.
9. Out of the heat, incorporate the sour cream-yolk mix into the puree.
10. Adjust the seasoning, if necessary.
11. At the moment of serving, sprinkle (moderately) the chervil and the parsley, finely chiseled.

General Remarks: This is obviously better served hot. Very hot. As I am not a fan of spices, I add them, as we say, 'symbolically': not a pinch more than prescribed, sometimes even less. But for this soup, I would suggest to not hold back on the nutmeg - it truly enriches the taste! If the soup is too thick, a tea spoon of sour cream can be added to top off each bowl.

Also, if you have croutons, you should throw them into a hot bowl of this soup and make it so much more delicious. If you have no croutons, you will have to cook a bit more to avoid eating a plain soup. Essentially, all you need is wheat bread cut into small triangles, which you would fry in a pan, soaking in hot olive oil, until they turn golden brown (or darker, if you like). No worries, olive oil is healthy enough that this extravagant crouton preparation shouldn't leave a cholesterol trace!

Bon Appetit!

P.S. Can a historical note be left out? Of course not! This soup used to be called "Crème de Barry", after the Countess of Barry, a favorite of Louis XV. And she ate it exactly as described above, with the croutons fried in hot olive oil. I think that she had good taste... in food : )