Recipe of Any-night-of-the-week California Farm Cauliflower Stem Nutmeg Soup

Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week California Farm Cauliflower Stem Nutmeg Soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from California Farm Cauliflower Stem Nutmeg Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Cauliflower Stem Nutmeg Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make California Farm Cauliflower Stem Nutmeg Soup is 2 people, 4 bowls. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm Cauliflower Stem Nutmeg Soup estimated approx 1 hour.

To get started with this recipe, we have to first prepare a few components. You can have California Farm Cauliflower Stem Nutmeg Soup using 7 ingredients and 3 steps. Here is how you cook it.

We try to use everything we grow, and the stems of cauliflower contain the most intense flavor, perfect for making a creamy soup, with a dash of nutmeg. I make a cheese sauce for the cauliflower florets for dinner and the nutmeg makes the cream soup taste distinct from the cheesy cauliflower.

Ingredients and spices that need to be Take to make California Farm Cauliflower Stem Nutmeg Soup:

1. 4 cups cauliflower stems, leaves, sliced as carrot slices
2. pinch nutmeg, salt, pepper
3. 2 cups water
4. 1 cup milk
5. 1/2 cup heavy cream
6. 1 egg yolk
7. Cost: egg yolk 20 cents, milk 30 cents, heavy cream 60 cents, cauliflower stem $1, spices 10 cents, 55 cents a bowl

Instructions to make to make California Farm Cauliflower Stem Nutmeg Soup

1. Quarter cauliflower top to bottom, cut florets off and set aside, trim and wash stem and outer leaves, cut in thin carrot slices. A two pound cauliflower will have one pound of stem and one pound of florets. In closed pan, steam cut up pieces of cauliflower stem and leaves in two cups of water, pinch of salt, 20 minutes, reduce to simmer, add water to replace steamed off water, mash with potato masher till creamed.
2. Add cup of milk, stir, keep soup warm, never boiling.
3. Whip egg yolk in heavy cream in large measuring cup till smooth, add cup of soup broth, mix till smooth, drizzle mixture slowly into soup while stirring. Add pepper to taste. Serve in bowls, sprinkling fresh ground nutmeg on top. Enjoy

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So that is going to wrap this up with this special food Recipe of Super Quick Homemade California Farm Cauliflower Stem Nutmeg Soup. Thanks so much for reading. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!