Austrian Cream of Cauliflower Soup
A light, fragrant, appetizing vegetarian soup. It's very simple to make, yet turns out delicious with just a handful of ingredients. Four servings fill about half a pot; make eight servings if you want enough for two days.
Manoo
Recipe author
Austrian Cream of Cauliflower Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
2 g
Fats 42 %
5 g
Carbohydrates 42 %
5 g
69 kcal
GI:
80
/
0
/
20
- Break the cauliflower into medium florets (set aside a few small ones to garnish the soup at serving), cover with the broth, and boil. 2. Blend the cauliflower with the broth using an immersion blender. 3. Toast the flour without letting it color, cool it slightly, whisk it into about 100 ml of hot milk, and bring to a boil. Then blend everything together, season with salt, and cook for about 7 more minutes. 4. For the liaison (which enriches the flavor and body of the soup), lightly whisk the egg yolk with the remaining milk (about 50 ml). 5. Cool the soup slightly, then stir in the liaison and the butter. 6. Before serving, garnish the soup with the reserved cauliflower florets, sautéed in butter.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Cauliflower - 28 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Egg yolks - 352 kcal/100g
- Vegetable broth - 13 kcal/100g
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