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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut away the thick stem base of the cauliflower and trim the florets from the head. Wash the cauliflower under cold water and chop it into 1-inch pieces. | 2. In a 3-quart pot set over medium-high heat, melt the butter, then add the bacon and onion and cook until the onion is translucent, about 3 minutes. Add the flour and cook for 2 minutes. Whisk in the stock and 1 cup of water and bring to a boil. Add the cauliflower and turn the heat to medium-low. Simmer until the cauliflower is tender, about 20 minutes. Remove from the heat and allow the soup to cool for about 10 minutes. | 3. Puree half of the soup in a food processor or blender. Return the puree to the pot and add the milk, salt, white pepper, and nutmeg. Return to a simmer over medium heat, them remove from the heat. | 4. Beat the egg yolks in a heat-proof bowl. Ladle a cup of the hot soup into the yolks while whisking to temper the egg yolks. Repeat with another cup of the hot soup, then quickly stir the egg mixture back into the soup and stir for about 1 minute. Do not boil the soup or the eggs will curdle. Add the lemon juice, taste and adjust the seasonings, if necessary. Add the cayenne pepper and garnish with minced parsley or chives. Serve hot. | 5. The soup can be made 1 day in advance to the point of adding the eggs. Reheat the soup over medium heat and continue with the recipe. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1 1/2	1/2		-	-	-	-
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
bacon	3	slices	diced	350.28	1.0752	10.6008	33.3396
onion	1	cup	diced	64.0	14.944	1.76	0.16
purpose flour	1/3	cup		-	-	-	-
chicken stock vegetable	4	cups		-	-	-	-
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
salt	1 1/2	1/2		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
egg yolk	2			109.48	1.2206	5.3924	9.0236
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
cayenne pepper	1	dash		-	-	-	-
flat leaf parsley	1/4	cup	minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.