Blumenkohlsuppe
From Cookipedia
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.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#blumenkohlsuppe #soup #cauliflower #butter #nutmeg #grated #eggyolks #sieve #german #stock #litres