Cauliflower Soup – Květáková polévka

A light and creamy soup made with cauliflower and a touch of nutmeg. Simple and comforting.

Serves: 4
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes

1/2 of large cauliflower (1 lb / 450g)
3 Tbsp (42g) unsalted butter
1/4 cup (35g) all purpose flour
5 cups (1.25l) water
1 Tbsp beef base / bouillon
1 tsp salt
part of the whole nutmeg ground
1 egg
1 cup (240ml) half & half

Tips:

• If you can’t find fresh cauliflower, buy frozen florets.
• Don’t discard the stalk, but cut the stalk into smaller pieces. It takes longer to cook than the florets.
• When I buy one large cauliflower (2 lbs), I wash it and cut the remaining half into small pieces and put into freezer bag and into a freezer. This way next time I want to make this soup I have cauliflower ready to use.
• If you would prefer whiter soup, you can use chicken base / bouillon instead of beef.
• I make the soup creamy with some pieces of cauliflower, but if you prefer the soup more runny, then leave all cauliflower in. Or if you prefer the soup completely creamy, then blend all the cauliflower.

Directions:

• Wash 1 lb cauliflower (if using fresh one).
• Cut into smaller pieces (including the stalk) and set aside.
• Into a large pot add 3 Tbsp unsalted butter and turn on the stove to medium high. Let the butter melt.
• Add 1/4 cup all purpose flour and keep stirring until the roux has light brown color.
• While stirring add 5 cups of water. Take a whisk and keep whisking until there are no chunks. Raise the heat to the highest.
• When it starts to boil add 1 Tbsp of beef base, 1 tsp of salt, chopped cauliflower and grate some of the whole nutmeg. (How much depends on your preference. I use about 15-20% of the whole nutmeg).
• Stir, cover with the lid cracked open for the steam, and bring to boil.
• Lower the heat and boil on the gentle boil for 10 minutes.
• While you wait for the cauliflower to be done, crack 1 egg into a small bowl and whisk very well. (You don’t want to have large chunks of egg whites.)
• Into a medium sized bowl scoop up about half of the cooked cauliflower and set it aside.
• With the help of an immersion hand blender blend the soup. (The stove is still on the gentle boil.)
• Add 1 cup of half & half and raise the heat to bring it back to the gentle boil.
• While stirring slowly add the whisked egg.
• Add to the soup the cauliflower we set aside.
• After it start to boil again cook it for about half a minute more.