Květáková polévka (Cauliflower soup)

This smooth, cauliflower soup is served with dumplings, as are many soups from the Czech Republic

Květáková polévka (Cauliflower soup)

Servings:	Serves 6 to 8
Calories per serving:	331
Ready in:	45 minutes
Prep. time:	15 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	3rd November 2012

Best recipe review An acquired taste 4.3/5 And an acquired smell! Susie

Ingredients

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

• 1 large cauliflower, cut into florets
• 40g butter
• 40g plain flour
• 1.5 litres hot vegetable stock
• Large pinch of nutmeg
• 2 egg yolks
• 300ml whipping cream
• Flat-leaved parsley leaves, to garnish

For the dumplings

• 75g white breadcrumbs
• 10g butter, softened
• 1 egg, beaten
• 2 teaspoons of parsley, chopped
• Seasoning

Method

1. Boil the cauliflower in a saucepan, until tender.
2. Melt the butter in a small pan, add the flour and cook gently, for about 4 minutes, stirring often.
3. Slowly pour in 150ml of the stock and remove from the heat.
4. Blend or purée this with the cooked cauliflower, nutmeg and egg yolks.
5. Return the mixture to a pan and stir in the remaining stock.
6. Reheat the soup.
7. Menwhile, mix together all of the dumplings ingredients and roll into small balls. (See Chef's notes below)
8. Add to the soup and gently poach them for about 4 minutes.
9. Stir in the whipping cream and serve, garnished with parsley leaves.

Serving suggestions

Serve with crusty bread.

Variations

The use of chicken stock is more traditional, but obviously not suitable for vegetarians. Add Crushed garlic and/or caraway seeds, if liked.

Chef's notes

The dumplings are very wet and will not go into a ball, but they taste very good. If you want them in small balls, you will need to use a little flour when you roll them.

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