German cauliflower soup.

Servings:Serves 4
Calories per serving:243
Ready in:35 minutes
Prep. time:10 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:20th January 2013

Best recipe review



Nice with dark-rye bread though

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Boil the cauliflower in the stock until it is just cooked.
  2. Purée in blender or rub through a sieve.
  3. Return the the soup to the pan, reserving a little in a small bowl.
  4. Make a paste with the flour, butter and reserved soup and pour into the saucepan.
  5. Stir, still on the heat, and allow to thicken slightly.
  6. Just before serving, stir in the egg yolks and the wine, season to taste and gently heat through.
  7. Serve with a few twists of freshly grated nutmeg on the top.

Serving suggestions

Black pumpernickel or rye bread is a good accompaniment.


Some recipes for this soup also include cream, but personally I think it is rich enough without it.

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