(Karnabahar Corbasi, Bayram Soup)
1/2 small head of Cauliflower, stems, leaves peeled off, florets separated
2 cups chicken broth
2 tbsp butter
3 tbsp all purpose flour
1 cup milk, warm
1 garlic clove, smashed with salt
1 egg yolk
1 tsp lemon juice
Put aside about 8-10 mini size florets. Cook the rest of the florets with chicken broth for about 10 minutes in a medium sized pot over medium heat. Pour it into the blender and blend until smooth.
Meanwhile melt the butter, add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. You can use an egg beater. Pour the mixture from the blender into the pot. Also add in the remaining mini florets, salt and pepper, stir. Cook for about 10 minutes over medium heat with the lid halfway on.
Mix the garlic, egg yolk and lemon juice. Take a ladle from the soup and add in the sauce, whisk. Pour this mixture slowly back into the soup, stir. Turn the heat to low, don't boil the soup. Cook for 2 more minutes.
Sprinkle some cayenne pepper on top before serving.
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