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( Cream Of Cauliflower Soup )

( Cream Of Cauliflower Soup )


1 large cauliflower (about 1 lb)
pint chicken/vegetable stock
pint cold water
2 oz butter
1 oz flour
⅜ pint milk
1 scant teaspoon salt
teaspoon white pepper
⅛ teaspoon ground nutmeg
1 egg yolk
teaspoon fresh lemon juice


Serves: 4


Cut away the thick stem at the base of the cauliflower and tear off the green leaves. Separate the flowerets and wash them under cold running water. Reserve 10 small flowerets, and chop the rest coarsely. Put the stock and water in a medium-sized saucepan, and bring to the boil over a high heat. Drop in the whole flowerets, and boil briskly, uncovered, for about 10 minutes, until they are tender but still somewhat resistant to the point of a sharp knife. Remove and set aside in a bowl. Reserve the stock.

Melt the butter over a moderate heat in a large stainless-steel or enamelled saucepan. Stir in the flour and cook over a low heat, stirring constantly, for 1 or 2 minutes. Do not let the flour brown. Pour in the stock and the milk, beating constantly with a whisk. Cook, stirring, until the mixture comes to a boil and is smooth and somewhat thick. Reduce the heat to low, and sim­mer for 2 or 3 minutes. Then add the chopped cauliflower, salt, pepper and nutmeg. Simmer, half covered, for about 15 minutes, until the cauliflower is soft enough to be easily mashed against the side of the pan. Pour the cauliflower and all its cooking liquid into a sieve set over a bowl. Rub the cauliflower through the sieve with a wooden spoon. (If you prefer, purée the cauliflower in a food mill. Don't use a blender; it will make the mixture too smooth.) Return the purée to the pan. Beat the egg yolk with a fork or whisk to break it up, then beat in 6 tablespoons of hot purée, 2 tablespoons at a time. Now whisk the mixture back into the saucepan. Add the reserved flowerets and cook over a moderate heat for 2 or 3 minutes, stirring occasionally. Do not let it boil. Add the lemon juice, taste for seasoning, and serve.

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