Cream of Mushroom and Cauliflower Soup
The riskiest moment isn’t the boiling but the finish: the yolk, cream, and butter mixture goes into soup that is off the heat and slightly cooled, and it must never boil again. Egg yolk begins to set around 70°C (160°F), so returning the pot to the burner gives you flecks instead of silk. Whisk the yolks with the cream separately, temper them with a few spoonfuls of the hot soup, then stir the lot back in.
The body comes from vegetables, not from flour or bread: potato, carrot, and parsley root, boiled and pushed through a sieve. The mushrooms cook apart so their flavor and color stay under control — simmered with everything else, they would tint the whole pot grey. The milk comes to a boil with the puree already in it, gets salted, and comes straight off the heat.
If you’re missing something
Parsley root — a pale, carrot-shaped root sold in some markets as Hamburg parsley, sweet and faintly herbal — swaps out for parsnip or celeriac. Hold back a few mushrooms, slice them, and brown them in a little of the 40 g (3 tablespoons) of butter for the top: those few pieces keep a smooth soup from reading monotonous. Croutons and a swirl of cream in each bowl.
Part of European cuisine — 103 more recipes in the section.
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Ingredients
Instructions
Boil the mushrooms in salted water until done, then slice them.
Boil the cauliflower, potatoes and roots until done.
Drain off the broth and rub the vegetables through a sieve.
Bring the milk to a boil, lower the heat, add the pureed vegetables and mushrooms, and season with salt. Bring to a boil and remove from the heat.
Cool slightly and finish with the mixture of egg yolks, cream and butter.
Serve garnished with herbs.
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