BLOEMKOOLSOEP (DUTCH CAULIFLOWER SOUP)

Bloemkoolsoep (Dutch Cauliflower Soup) image

Provided by PanNan

Time 30m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 6

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1 head cauliflower
2 quarts chicken stock (canned broth or bouillon is ok)
6 tablespoons butter
2/3 cup flour
1 teaspoon nutmeg
1/2 cup half-and-half cream or 1/2 cup milk

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.