Bloemkoolsoep Dutch Cauliflower Soup

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

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Steps

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Clean cauliflower and separate into florettes.

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Chop the tender part of the stalk.

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Discard remainder of the stalk.

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Bring the stock to a soft boil and cook the cauliflower until just barely tender.

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Meanwhile in a sauce pan , melt butter , add flour and stir constantly about five minutes.

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Slowly add some of the cauliflower stock to the flour mixture.

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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.

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Add nutmeg and cream to the soup , stir , and serve hot.

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For variety , you can omit the nutmeg , and add paprika instead.

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You can also add 1 / 2 cup cheese when you are combining the flour and stock.

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Ingredients

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cauliflower, chicken stock, butter, flour, nutmeg, half-and-half cream