Bloemkoolsoep (Dutch Cauliflower Soup)

Recipe by PanNan
READY IN: 30mins
SERVES: 8
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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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.
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