Recipe of Homemade California Farm Cauliflower Stem Nutmeg Soup
Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Quick California Farm Cauliflower Stem Nutmeg Soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from California Farm Cauliflower Stem Nutmeg Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Cauliflower Stem Nutmeg Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Cauliflower Stem Nutmeg Soup is 2 people, 4 bowls. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Cauliflower Stem Nutmeg Soup estimated approx 1 hour.
To get started with this recipe, we have to prepare a few ingredients. You can cook California Farm Cauliflower Stem Nutmeg Soup using 7 ingredients and 3 steps. Here is how you can achieve that.
We try to use everything we grow, and the stems of cauliflower contain the most intense flavor, perfect for making a creamy soup, with a dash of nutmeg. I make a cheese sauce for the cauliflower florets for dinner and the nutmeg makes the cream soup taste distinct from the cheesy cauliflower.
Ingredients and spices that need to be Prepare to make California Farm Cauliflower Stem Nutmeg Soup:
- 4 cups cauliflower stems, leaves, sliced as carrot slices
- pinch nutmeg, salt, pepper
- 2 cups water
- 1 cup milk
- 1/2 cup heavy cream
- 1 egg yolk
- Cost: egg yolk 20 cents, milk 30 cents, heavy cream 60 cents, cauliflower stem $1, spices 10 cents, 55 cents a bowl
Steps to make California Farm Cauliflower Stem Nutmeg Soup
- Quarter cauliflower top to bottom, cut florets off and set aside, trim and wash stem and outer leaves, cut in thin carrot slices. A two pound cauliflower will have one pound of stem and one pound of florets. In closed pan, steam cut up pieces of cauliflower stem and leaves in two cups of water, pinch of salt, 20 minutes, reduce to simmer, add water to replace steamed off water, mash with potato masher till creamed.
- Add cup of milk, stir, keep soup warm, never boiling.
- Whip egg yolk in heavy cream in large measuring cup till smooth, add cup of soup broth, mix till smooth, drizzle mixture slowly into soup while stirring. Add pepper to taste. Serve in bowls, sprinkling fresh ground nutmeg on top. Enjoy
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