Bloemkoolsoep (Dutch Cauliflower Soup)
photo by Nif_H
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
2 quarts
- Serves:
- 8
ingredients
- 1 head cauliflower
- 2 quarts chicken stock (canned broth or bouillon is ok)
- 6 tablespoons butter
- 2⁄3 cup flour
- 1 teaspoon nutmeg
- 1⁄2 cup half-and-half cream or 1/2 cup milk
directions
- Clean cauliflower and separate into florettes.
- Chop the tender part of the stalk.
- Discard remainder of the stalk.
- Bring the stock to a soft boil and cook the cauliflower until just barely tender (about 8 min).
- Meanwhile in a sauce pan, melt butter, add flour and stir constantly about five minutes.
- Slowly add some of the cauliflower stock to the flour mixture.
- Continue to stir flour mixture and add enough stock to dissolve all flour and have a consistency you can pour into the stock to thicken it when the cauliflower is tender.
- Add nutmeg and cream to the soup, stir, and serve hot.
- For variety, you can omit the nutmeg, and add paprika instead.
- You can also add 1/2 cup cheese when you are combining the flour and stock.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very Good! Simple flavors so well balanced - sweet cauliflower accented with nutmeg, cooked in chicken broth and enriched with cream. I especially liked the chunks of cauliflower and the not overly thickened soup. I made the soup as directed using cream (note -step is missing from directions). This goes into my book of treasures.
-
Delicious! We made this as listed, with nutmeg of course (love the stuff). I think I would sprinkle some grated old cheddar on it next time. This was awesome to dip some good sourdough into. The only thing I would add is when to pour in the thickener and to let it simmer a bit to get the taste of flour out of it. No biggie, I knew what to do. ;) Thanks PanNan!
see 14 more reviews
RECIPE SUBMITTED BY
PanNan
Needville, Texas