• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 Large Cauliflower cut into florets
  • 6 cups Chicken stock (or Vegetable)
  • 3 TB Butter
  • 1/3 cup AP Flour
  • 1/4 tsp Mace
  • 2 egg yolks
  • 1 cup Heavy Whipping cream
  • Dumplings –
  • 1 1/2 Cups white bread crumbs
  • 1/2 TB butter
  • 1 egg, beaten
  • 2 tsp fresh Italian parsley, chopped
  • 2 tsp milk
  • salt and pepper


  • Cook the cauliflower in the stock for about 12 minutes or until fork tender.
  • Remove and reserve all of the stock.
  • Save back a few florets for garnish if you like.
  • In a small saucepan, melt the butter add flour and mace, cook roux for 1 – 2 minutes.
  • Add 2/3 cups of the reserved stock, continue whisking and remove from heat.
  • In a food processor or with a stick blender, puree the cauliflower.
  • Beat the egg yolks and add to the cauliflower, mixing well, then add the roux sauce and mix again.
  • Measure the puree.
  • Add enough of the left over stock to bring the total measured amount up to 7 cups.
  • Add this mixture back to the stock pot and heat gently over low heat.
  • Make dumplings –
  • Mix all of the above ingredients together and form small balls about 1 inch in diameter.
  • Once soup is reheated, poach the dumplings in the soup for about 5 – 7 minutes.
  • Once dumplings are cooked, add the heavy cream and stir through.
  • Serve garnished with a couple of florets of cauliflower and a sprig or two of parsley.
  • Add some crusty bread on the side.

Categories: Bisque/Cream  Dairy  Soup  Stove  Vegetable 
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