4 cups (960 ml) hot White Stock (light veal or chicken stock)
1 medium cauliflower (about 2 lb / 900 g)
1 tablespoon (14 g) unsalted butter
1 slice onion (about 1/4 inch / 6 mm thick)
1 stalk celery, cut into 1-inch (2.5 cm) pieces
0.25 bay leaf
3 tablespoons (24 g) all-purpose flour
2 cups (480 ml) whole milk
1 Salt, to taste
1 White pepper or black pepper, to taste
Instructions
1. Soak the cauliflower head-down in cold water to cover for 1 hour. This loosens any debris or insects from the florets.
2. Bring a large pot of salted water to a boil. Add the soaked cauliflower and cook for 18-22 minutes, until a paring knife slides through the thickest part of the stem with no resistance and the florets are completely tender but not waterlogged.
3. Lift the cauliflower from the water. Reserve half the florets intact; press or rub the remaining cauliflower through a fine-mesh sieve or food mill (technique: sieving — forcing cooked food through a mesh to produce a smooth puree). Set both aside.
4. In a heavy saucepan over medium heat, melt the butter. Add the onion, celery, and bay leaf. Cook, stirring occasionally, for 4-6 minutes until the onion is translucent and softened but not browned.
5. Remove the bay leaf. Add the flour and stir constantly for 1-2 minutes to cook out the raw starch — the mixture will look pale and sandy (technique: making a roux — cooking fat and flour together before adding liquid to thicken a sauce or soup).
6. Slowly pour in the hot stock, whisking or stirring constantly to prevent lumps (technique: incorporating stock into a roux). Continue stirring until the mixture is smooth and begins to simmer, about 3-5 minutes.
7. Stir in the sieved cauliflower puree and the whole milk. Simmer gently — do not boil — for 5-8 minutes, until the soup is heated through and lightly thickened, with a velvety texture and no floury taste.
8. Season with salt and pepper. Pass the soup through a fine-mesh strainer into a clean saucepan, pressing lightly on any solids, to produce a smooth cream soup.
9. Add the reserved whole florets and reheat over low heat for 3-5 minutes, until the florets are warmed through and the soup is steaming. Serve immediately.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.