Blómkálssúpa

Cauliflower soup

There are just under four weeks left until Easter... Child no. 2 has been meat-free during Lent for several years, so today we had this cauliflower soup for dinner.

The majority of the family liked it, only child no. 4 wasn't completely convinced, but he's not the biggest cauliflower fan either. But he also got full...

Ingredients for 4 - 6 people

2 small heads of cauliflower

2 liters of water

120 g butter

4 Tbsp flour

2 egg yolks

250 ml cream

2 tsp vegetable broth powder

1 pinch of coarse sea salt

1 pinch of black pepper

Preparation

Clean and wash the cauliflower heads and remove the stalk.

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

Then drain the water, collect it (it will still be used for the soup!) and puree the cauliflower with the blender.

Melt the butter in a small saucepan and stir in the flour.

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

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

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

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

[Translated from here.]