Description
Samtig-cremige Blumenkohlsuppe mit feiner Muskatnote, goldgelber Farbe und zartem Schmelz. Der volle Geschmack von frischem Blumenkohl harmoniert perfekt mit würziger Brühe und einer leichten Butternote.
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 outer leaves and core from the cauliflower, then cut it into small florets. Bring 500 ml of salted water to a boil in a large pot. Once boiling, add the cauliflower florets and cook them for about 10 minutes, or until they are tender when pierced with a fork. After cooking, pour the cauliflower and cooking liquid through a sieve, reserving the cooking water to use as part of your broth for the soup.
- In a separate large saucepan or pot, melt the butter over medium heat. Once the butter is fully melted and just starting to foam, add the flour. Stir constantly with a wooden spoon or whisk to form a smooth roux. Continue to cook the roux for several minutes until it turns a light golden color, which will add flavor and prevent a raw flour taste.
- Gradually add the reserved cauliflower cooking water and the 500 ml of broth (vegetable or chicken) to the roux, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for another 5 to 10 minutes, stirring frequently, until the soup thickens to a creamy, velvety consistency. Season with freshly grated nutmeg, salt, and pepper to taste.
- In a mixing bowl, combine the grated cheese, heavy cream, and egg yolk. Whisk them together until fully blended to create a rich, creamy mixture.
- Remove the pot of soup from the heat. Slowly pour the cream, cheese, and egg mixture into the hot soup while whisking continuously. This will help prevent the egg from scrambling and ensure a smooth, creamy texture. Return the pot to low heat and gently warm, but do not boil, as boiling may cause the egg yolk to curdle.
- Add the cooked cauliflower florets back into the soup. Stir gently to incorporate them evenly throughout the creamy broth.
- If desired, garnish the finished soup with freshly chopped parsley or your choice of fresh herbs. Serve immediately while hot. Optionally, you can also add cooked and sliced carrots (Mohren) for extra color and flavor.
Notes
For the best flavor, use the cooking water from the cauliflower as part of your broth. This not only intensifies the taste but also retains nutrients from the cauliflower. You can adjust the amount of cheese and cream for a richer or lighter soup depending on your preference. Be sure to add the egg yolk mixture off the heat to avoid scrambling. Serve with crusty bread for a complete meal. Optional carrots add a sweet touch and extra color.
- Prep Time: 10
- Cook Time: 20
- Category: Suppenrezepte, Rezepte
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
