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21 August 2014,16:10 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Place the cauliflower in a large pan with the onion, garlic, bouquet garni, coriander, mustard, salt and pepper and stock. Simmer for 10-15 minutes until the cauliflower is tender. Cool slightly.
  • Remove the garlic and bouquet garni, then blend the cauliflower and onion with some of the cooking liquid in a food processor, or press through a sieve for a really smooth result. Return to the pan along with the rest of the liquid.
  • Blend the cornflour with a little of the milk, then add to the soup with the rest of the milk.
  • Return to the heat and cook until thickened, stirring all the time. Season to taste and, just before serving, turn off the heat and blend in the creme fraiche.
  • Stir in the chopped egg and coriander and serve at once.


  • 2 cauliflower, cut into large pieces
  • 2 large onion, roughly chopped
  • 2 large garlic clove, chopped bouquet garni
  • 2 teaspoon ground coriander
  • Pinch of mustard powder
  • 1 liter vegetable stock
  • 4 teaspoon corn flour
  • 250 ml milk
  • 5 tablespoon creme fraiche
  • 4 eggs, hard-boiled and roughly chopped
  • 2 tablespoon chopped fresh coriander
  • Salt and ground black pepper

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