Ingredients
Equipment
Method
- Combine the meat stock, trimmed cauliflower florets, diced onion, minced garlic, fresh parsley, and natural salt in a roomy soup pot. Keep the yolks and ghee separate. Bring to a boil, reduce to a steady simmer, cover, and cook about 30 minutes until a large floret crushes easily and the onion is soft throughout. Cook longer if still firm.
- Remove from the heat and cool the vegetable-and-stock base to room temperature before using the Ninja BN801. About 45 minutes is a cooling estimate only; a deep pot or larger batch may need longer. Keep the yolks out of the base during cooling and blending.
- Blend the cooled base in the Ninja BN801 in batches below the MAX LIQUID line. Include cauliflower, onion, and stock in each batch. Blend until no firm vegetable pieces remain, then return every batch and all the measured stock to the pot and stir together.
- Warm the blended base gently, stirring through the bottom. Once hot, remove the pan from the heat. Whisk the measured yolks in a small bowl, whisk in a little hot soup, then whisk that mixture back into the pot until even with no separate egg streaks. Do not boil after adding the yolks.
- Ladle into bowls and finish with the already introduced amount of homemade ghee. The displayed yolk amount is for the whole batch, not each bowl. Serve warm. For advance preparation, refrigerate or freeze the plain blended base separately from yolks and ghee; warm the needed portion and finish proportionally off the heat.
Notes
Stage: Intro Stage 2 once egg yolks and homemade ghee have been introduced in the amounts being eaten. The four yolks are for the whole recipe, not for each serving or a first introduction. The soup also fits Full GAPS.
Stock: Use homemade chicken meat stock or the same displayed range of homemade beef meat stock. Keep the stock fat. Bone broth does not replace meat stock for the Intro route.
Seasoning: The Intro version uses natural salt and fresh parsley cooked with the vegetables. Leave out ground pepper. On Full GAPS, add ground black pepper to taste after spices have been introduced.
Time: Planning estimate: 15 minutes preparation + 45 minutes cooking (about 30 minutes simmering plus estimated initial warming and reheating) + 45 minutes cooling = 1 hour 45 minutes. Cool to room temperature before the BN801; the actual cooling time may be longer. Stock preparation is separate.
Yield: Approximately six bowls, depending on the chosen stock/floret amounts and portions. The ingredient ranges change the final volume.
Finish: Add the yolks off the heat and whisk evenly. Keep the mixture even instead of leaving egg streaks. Homemade ghee goes into the bowl after cooking, within the amount already introduced.
Make ahead: Store the plain blended base covered in the refrigerator, or freeze in portions and thaw in the refrigerator. Warm before finishing with the proportional yolks and ghee. Half the base uses half the listed yolks.
Scaling: 2× doubles the full stock/floret ranges, garlic, onion, parsley, and yolks. Salt and ghee remain to taste/introduced amount. Use a larger pot or two batches, blend in batches, and judge vegetable softness and cooling rather than automatically doubling the cooking time.