Blumenkohlsuppe

German cauliflower soup.

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

Best recipe review Parp! 4/5 Nice with dark-rye bread though The Judge

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

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.

Variations

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

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