German cuisine · Soups & Stews

Cauliflower Soup

Pale cream soup made from tender-cooked cauliflower, thickened with cream and seasoned with freshly grated nutmeg.

Ingredients · for 4 servings

• 1 cauliflower (approx. 1 kg)
• 1 onion
• 1 floury potato
• 900 ml vegetable stock
• 200 ml cream
• 2 tbsp butter
• 1 tsp nutmeg
• 1 bunch chives
• Salt, pepper

Instructions

1. Trim the cauliflower, break into florets and set aside 12 especially nice small florets for garnish; peel and dice the onion and potato.
2. Melt the butter in a pot and sauté the onion over medium heat for 4 min. until translucent, without letting it take on color – the soup should stay pale.
3. Add the cauliflower and potato, sauté briefly, pour in the vegetable stock and simmer covered for 20 min., until everything is very soft.
4. Meanwhile blanch the reserved florets in salted water for 4 min. until tender-crisp and refresh in cold water.
5. Purée the soup finely with an immersion blender, stir in the cream and warm for 2 min. more over low heat, until velvety and thick.
6. Season with nutmeg, salt and pepper, add the blanched florets and serve sprinkled with chive rings.