Bloemkoolsoep Dutch Cauliflower Soup Recipes

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.

Steps:

• In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

Steps:

• Clean and break cauliflower into flowerettes.
• In a kettle, boil cauliflower in the water until tender.
• While the cauliflower is cooking, melt butter in a medium saucepan, over low heat.
• Whisk in flour, salt and nutmeg, making a smooth paste.
• Add the milk slowly, stirring constantly to incorporate smoothly.
• Cook over low heat until thickened, stirring constantly.
• Optional: grated cheese may be added at this point, stirring constantly to incorporate into a smooth sauce.
• Drain and place cauliflower in a serving dish.
• Pour white sauce, (cheese sauce) over cauliflower and serve.