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CAULIFLOWER WITH CHEESE

  • 4 cups cauliflower, cut up into flowerettes

  • 4 cups vegetable broth

  • 1-teaspoon soy sauce

  • 1/2-teaspoon savory

  • 1/2-teaspoon garlic powder

  • 1/2-teaspoon salt

  • 1/2-teaspoon pepper

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 1-cup cream

  • 1/4 cup freshly grated cheese (Gruyere, Swiss, Longhorn, Edam, or Gouda)

  • 2 egg yolks, beaten

  • 3 tablespoons lemon juice

  • Reserve 1/3-cup flowerettes for garnish.

 
 Place remaining cauliflower with broth, soy sauce, savory, paprika, garlic powder; and pepper; in 2-quart saucepan and cook until cauliflower is tender. Puree in blender or food processor. In a separate saucepan, melt butter and gradually whisk in the flour until it forms a paste. Add cream to the flour and butter mixture while continuing to whisk. Add more cream or milk for a lighter consistency. Add the pureed vegetables, and then add the cheese. Reheat just to melt cheese (gently). Beat egg yolks and lemon juice together. Whisk in 1/2-cup hot soup and mix. Add to the remaining soup. Garnish with the reserved raw flowerettes. Serves 6-8.

 

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