Blómkálssúpa

Cauliflower soup

Maybe, in the Lenting season you prefer something vegetarian. Then this soup might be interesting for you. 

Ingredients for 4 - 6 people

2 small heads of cauliflower

2 l water

120 g butter

4 Tbsp flour

2 egg yolks

250 ml whipping cream

2 tsp vegetable broth powder

1 pinch of coarse sea salt

1 pinch of black pepper

Preparation 

Clean the cauliflower heads, wash and remove the stalk. 

Cook the cauliflower florets in water for about 30 minutes until everything is nice and soft.

Then drain the water, catch it (still needed for the soup!) and puree the cauliflower with a blender.

In a small saucepan, melt the butter and stir in the flour.

Add the cauliflower water in portions and stir until a nice consistency is achieved. (I used about 1 l of cauliflower water.) Season with a little vegetable broth powder, salt and pepper.

Put the egg yolks in a bowl and mix thoroughly with 50 ml whipping cream and 50 ml of the soup.

Add the soup, the egg yolk mixture and the remaining cream to the pot with the pureed cauliflower and mix over very low heat. Season with salt and pepper to taste.

Then serve the cauliflower soup with bread and butter, herb butter baguette or similar.