Boiled cauliflower is pressed to a purée and brought to the boil with broth and butter, thickened with egg yolk and cream, with a few florets served whole. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 803.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 803 (falt i det fri)
The soup appears in the chapter on invalid cookery as a light vegetable soup in a small portion.
Cook the cauliflower
Put the cleaned cauliflower into boiling salted water. When cooked, drain and press the cauliflower. Set aside a little to serve whole in the soup.
Make the soup
Bring the purée to the boil with the broth. Add butter, salt and pepper.
Thicken
Whisk egg yolk and cream together and stir into the soup.
Note
Note: Do not let the soup boil after the yolk is added, but use pasteurised yolk for vulnerable people.
The amounts are for one small portion. "Dd." is read as tablespoons. A food-safety step on egg yolk has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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Smør
Kremfløte
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