Ingredients:
1/2 small head of Cauliflower, stems, florets separated
2 cups chicken broth
2 tablespoons butter
3 tablespoons all purpose flour
1 cup milk, warm
Salt
Pepper
1 garlic clove, smashed
1 egg yolk
1 teaspoon lemon juice
Cayenne pepper
2 cups chicken broth
2 tablespoons butter
3 tablespoons all purpose flour
1 cup milk, warm
Salt
Pepper
1 garlic clove, smashed
1 egg yolk
1 teaspoon lemon juice
Cayenne pepper
How to cook:
Put aside about 8-10 mini size florets. Cook the rest of the florets with chicken broth for about 10 minutes in a pot. Pour it into the blender and blend.
Meanwhile melt the butter, add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. You can use an egg beater. Pour the mixture from the blender into the pot. Also add in the remaining mini florets, salt and pepper, stir. Cook about 10 minutes over medium heat with the lid halfway on.
Mix the garlic, egg yolk and lemon juice. Take a ladle from the soup and add in the sauce, whisk. Pour this mixture slowly back into the soup, stir. Turn the heat to low, don't boil the soup. Cook for 2 more minutes.
Sprinkle some cayenne pepper on top before serving. Kali oreksi!
Meanwhile melt the butter, add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. You can use an egg beater. Pour the mixture from the blender into the pot. Also add in the remaining mini florets, salt and pepper, stir. Cook about 10 minutes over medium heat with the lid halfway on.
Mix the garlic, egg yolk and lemon juice. Take a ladle from the soup and add in the sauce, whisk. Pour this mixture slowly back into the soup, stir. Turn the heat to low, don't boil the soup. Cook for 2 more minutes.
Sprinkle some cayenne pepper on top before serving. Kali oreksi!
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