Blumenkohlsuppe: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Parp!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">Nice with dark-rye bread though</span> <span class="reviewAuthor"> - [[User:TheJudge|The Judge]] </span></span> | |||
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[[German]] [[Cauliflower|cauliflower]] [[Soup|soup]]. | [[German]] [[Cauliflower|cauliflower]] [[Soup|soup]]. | ||
Revision as of 10:12, 20 March 2021
Recipe review
Parp!
4/5
Nice with dark-rye bread though - The Judge
| Blumenkohlsuppe | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 243 |
| Ready in: | 35 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th January 2013 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 small cauliflower, leaves removed and broken into florets.
- 1.2 litres vegetable stock
- 30 g butter
- 30 g plain flour
- 50 ml dry white wine
- 2 egg yolks, beaten
- Seasoning
- Freshly grated nutmeg
Method
- Boil the cauliflower in the stock until it is just cooked.
- Purée in blender or rub through a sieve.
- Return the the soup to the pan, reserving a little in a small bowl.
- Make a paste with the flour, butter and reserved soup and pour into the saucepan.
- Stir, still on the heat, and allow to thicken slightly.
- Just before serving, stir in the egg yolks and the wine, season to taste and gently heat through.
- Serve with a few twists of freshly grated nutmeg on the top.
Serving suggestions
Black pumpernickel or rye bread is a good accompaniment.
Variations
Some recipes for this soup also include cream, but personally I think it is rich enough without it.
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