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Nutrition Facts
Serving Size 1 (348g) Recipe makes 8 servings
Calories 239
Calories from Fat 121		(50%)
Amount Per Serving		%DV
	Total Fat 13.5g	20%
	Saturated Fat 7.4g	37%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 432mg		18%
Potassium 504mg		14%
Total Carbohydrate 21.0g		7%
	Dietary Fiber 2.1g	8%
	Sugars 5.7g
Protein 9.1g		18%
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Bloemkoolsoep (Dutch Cauliflower Soup)

Recipe #39112 | 30 min | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: PanNan
Sep 2, 2002

This is a great soup to serve as a first course, or with salad and/or sandwiches.

SERVES 8 , 2 quarts (change servings and units)

Ingredients

1 head cauliflower
2 quarts chicken stock (canned broth or bouillon is ok)
6 tablespoons butter
2/3 cup flour
1 teaspoon nutmeg
1/2 cup half-and-half cream or milk

Directions

1
Clean cauliflower and separate into florettes.
2
Chop the tender part of the stalk.
3
Discard remainder of the stalk.
4
Bring the stock to a soft boil and cook the cauliflower until just barely tender (about 8 min).
5
Meanwhile in a sauce pan, melt butter, add flour and stir constantly about five minutes.
6
Slowly add some of the cauliflower stock to the flour mixture.
7
Continue to stir flour mixture and add enough stock to dissolve all flour and have a consistency you can pour into the stock to thicken it when the cauliflower is tender.
8
Add nutmeg and cream to the soup, stir, and serve hot.
9
For variety, you can omit the nutmeg, and add paprika instead.
10
You can also add 1/2 cup cheese when you are combining the flour and stock.

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Featured Reviews for This Recipe

From: Chef Nourshe

On Sep 24, 2008

This will turn out real nice if you use more herbs and add some potatoes. I make it with cauliflower and potato LEFTOVERS from the day before, vey budget friendly and you will not hear the kids say "not THAT again!"

1 person found this review helpful

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From: **Jubes**

On Jun 2, 2008

Reviewed for ZWT4 I loved this soup. I used freshly ground nutmeg, homemade chicken stock and freshly ground pepper. I think the trick to the flavour is in the quality of the stock used. I used gluten-free flour and lactose free low-fat milk. Turned out beautifully. Added some more ground nutmeg and pepper as garnish. Photo also being posted

2 people found this review helpful

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From: karen in tbay

On Feb 27, 2004

I do believe this is the best cauliflower soup I have ever made. I was concerned with the thickening mixture at first but after adding the milk which is not mentioned in directions, I finally ended up with a pourable mix. I also added velveeta cheese. Will definitely make this soup again.

4 people found this review helpful

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From: Lorac

On Jul 28, 2003

Very Good! Simple flavors so well balanced - sweet cauliflower accented with nutmeg, cooked in chicken broth and enriched with cream. I especially liked the chunks of cauliflower and the not overly thickened soup. I made the soup as directed using cream (note -step is missing from directions). This goes into my book of treasures.

3 people found this review helpful

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Read all 12 reviews