More Great Recipes: Bisque/Cream | Dairy | Soup | Stove

Cauliflower and Dumpling Bisque


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11216 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

16 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

443 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana