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Cauliflower and Egg Soup


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Ingredients

2 litre(s)

  • 2 cloves garlic
  • half onion
  • 30 grams Butter
  • 2 tablespoons Vegetable Stock Paste (BCB)
  • 15 grams Corn Flour
  • 750 grams water
  • 450 grams cauliflower (half), (broken into florets)
  • 1 egg
  • 1 tablespoon sour cream, (optional garnish)
  • cracked pepper, (optional garnish)
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Recipe's preparation

  1. Place garlic and onion into mixing bowl and chop 5 sec / speed 5.

     

  2. Add butter and saute 3 mins / 120C / speed 1.

     

  3. Add vegetable stock paste, corn flour and water.

     

    Insert simmering basket into mixing bowl and add in cauliflower florets. Cook 15 min / 100C / speed 1.

     

    After cooking, coliflower florets should be soft when a fork is inserted. If not, cook a bit more.

     

  4. Slowly and carefully remove simmering basket with aid of spatula and tip cauliflower into mixing bowl. Puree 12 sec / speed 4.

     

     

  5. Mix 30 sec / Counter-clockwise operation / speed 2, adding cracked egg through the hole in mixing bowl lid while mixing.

     

    Serve hot, garnished with black pepper and sour cream.

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Accessories you need

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Tip

This can be served as a starter or as a main with crusty bread.

 

If you are not going to serve the soup immediately, pour it into a ThermoServer to keep soup hot for up to 2 hours.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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