300gr Cauliflower Florets
480ml Chicken Stock
2 tablespoons of Butter
3 tablespoons of plain Flour
240ml of warm Milk
Pinch of Salt
Pinch of Pepper
1 Egg Yolk
1 clove of garlic crushed with salt
1 teaspoon Lemon Juice
Pinch of Cayenne Pepper
How to prepare
Set aside 8-10 very small florets, put the rest in a pan with the chicken stock and cook on a medium heat for 10 minutes.
Once cooked add to the blender and mix until smooth.
Meanwhile melt the butter in a pan, add the flour, the warm milk and stir until fully blended.
Add the mixture from the blender to the pan along with the remaining florets, salt and pepper and stir.
Cook for 10 minutes over medium heat leaving the lid half on.
Mix together the garlic, egg yolk and lemon juice and add a ladle of soup to the sauce and whisk.
Next slowly stir the mixture into the soup.
Turn the heat to low ensuring the soup does not boil and cook for 2 minutes.
Serve hot in bowls sprinkled with the cayenne pepper.
The Turkish name for this soup is Karnabahar Corbasi