Description
Sahnig-cremige Blumenkohlsuppe mit feiner Muskatnote: samtig auf der Zunge, goldgelb und appetitlich im Teller, zarter Blumenkohlgeschmack, milde Würze, verführerischer Duft – ein wärmender Genusslöffel.
Ingredients
Scale
- 60 g Butter
- 60 g Mehl
- 500 ml Brühe
- 1 Kopf Blumenkohl
- Muskat
- Pfeffer
- Salz
- 500 ml Wasser
- 1 Eigelb
- 200 g Sahne
- 100 g Käse, gerieben
- Mohren (optional)
Instructions
- Begin by preparing the cauliflower. Remove the leaves and stem from the cauliflower head, then cut it into small florets. Fill a large pot with 500 ml of water and bring it to a boil. Add a generous pinch of salt to the water, then add the cauliflower florets. Cook the cauliflower in the simmering water for about 10 minutes, or until the florets are tender but not mushy.
- Once the cauliflower is cooked, pour the contents of the pot through a sieve to drain the cauliflower. Be sure to collect and reserve the cooking water, as this will be used as part of your vegetable broth for the soup. Set the cauliflower florets aside.
- In a large saucepan or casserole, melt 60 grams of butter over medium heat. Once the butter is melted and foaming, add 60 grams of flour. Stir constantly with a whisk or wooden spoon to combine the flour and butter into a smooth roux. Continue to cook the roux for several minutes, stirring frequently, until it turns a light golden color. This will help remove the raw flour taste.
- Gradually add the reserved cauliflower cooking water and 500 ml of prepared broth (vegetable or chicken broth) to the roux, stirring constantly to avoid lumps. Mix well to create a smooth, thick base. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 to 10 minutes, stirring occasionally, until the soup is creamy and slightly thickened.
- Season the soup with freshly grated nutmeg, salt, and black pepper to taste. Stir well to distribute the seasonings evenly.
- In a separate bowl, combine 100 grams of grated cheese, 200 grams of cream, and 1 egg yolk. Whisk the mixture together until smooth and well blended.
- Remove the saucepan from the heat. Gradually add the cheese-cream-egg mixture to the hot soup, whisking constantly to ensure that the egg yolk does not curdle. Return the pot to very low heat if needed, but do not let the soup boil after adding the egg yolk mixture, as this may cause curdling. The soup should now appear ultra-creamy and rich.
- Add the cooked cauliflower florets back to the soup. Stir gently to incorporate them throughout the creamy base.
- If desired, finely chop some fresh parsley and sprinkle it over each serving of soup. Optionally, you can also add sliced carrots (Mohren) for extra flavor and color.
- Ladle the ultra-creamy cauliflower soup into bowls and serve hot. Enjoy your delicious and comforting meal!
Notes
For best flavor, use the water from cooking the cauliflower as part of your soup broth. After boiling the cauliflower, save the water and combine it with your chosen broth (vegetable or chicken) for a richer taste. To prevent the egg yolk from curdling, make sure to whisk the cheese-cream-egg mixture into the soup off the heat or over very low heat. You can add optional ingredients such as carrots or fresh herbs for extra taste and color.
- Prep Time: 10
- Cook Time: 20
- Category: Suppenrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 250-350
- Sugar: 4-8g
- Sodium: 800-1200mg
- Fat: 13-20g
- Saturated Fat: 5-8g
- Carbohydrates: 20-30g
- Fiber: 3-6g
- Protein: 10-15g
- Cholesterol: 30-60mg
