BLOEMKOOLSOEP (DUTCH CAULIFLOWER SOUP)
This is a great soup to serve as a first course, or with salad and/or sandwiches.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Clean cauliflower and separate into florettes.
- Chop the tender part of the stalk.
- Discard remainder of the stalk.
- Bring the stock to a soft boil and cook the cauliflower until just barely tender (about 8 min).
- Meanwhile in a sauce pan, melt butter, add flour and stir constantly about five minutes.
- Slowly add some of the cauliflower stock to the flour mixture.
- Continue to stir flour mixture and add enough stock to dissolve all flour and have a consistency you can pour into the stock to thicken it when the cauliflower is tender.
- Add nutmeg and cream to the soup, stir, and serve hot.
- For variety, you can omit the nutmeg, and add paprika instead.
- You can also add 1/2 cup cheese when you are combining the flour and stock.
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