Caramelised Cauliflower Soup
A community recipe by ProastioMingerNot tested or verified by Nigella.com
Introduction
Taken from the Paris cookbook by Patricia Wells, originally cooked in Tante Louise, Paris.
Taken from the Paris cookbook by Patricia Wells, originally cooked in Tante Louise, Paris.
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Ingredients
Serves: 6
- 1 large cauliflower
- 60 grams unsalted butter
- 1 litre chicken stock
- 1 lemon (juiced)
- salt (to season)
- pepper (to season)
- 1 large cauliflower
- 2⅛ ounces unsalted butter
- 1⅘ pints chicken broth
- 1 lemon (juiced)
- salt (to season)
- pepper (to season)
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Method
Caramelised Cauliflower Soup is a community recipe submitted by ProastioMinger and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
In Tante Louise they fry cubes of Foie gras and add to the finished soup, but it's perfect even without this luxury.
In Tante Louise they fry cubes of Foie gras and add to the finished soup, but it's perfect even without this luxury.
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