Bloemkoolsoep Dutch Cauliflower Soup Recipes

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BLOEMKOOL (CAULIFLOWER NETHERLANDS - STYLE)



Bloemkool (Cauliflower Netherlands - Style) image

Cauliflower served in a simple white sauce with a hint of nutmeg which highlights the cauliflower. Cheese lovers have the option of adding some of there favorite cheese to the sauce. Try melting some Dutch cheese such as Edam or Gouda cheese into your sauce. Some other suggestions are Fontina, Gruyere, Cheddar or your favorite mild cheese from your part of the world. Enjoy!

Provided by Acerast

Categories     Cauliflower

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 medium head cauliflower (bloemkool)
1 cup water
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 cups milk
1/2-1 cup cheese, grated (optional)

Steps:

  • Clean and break cauliflower into flowerettes.
  • In a kettle, boil cauliflower in the water until tender.
  • While the cauliflower is cooking, melt butter in a medium saucepan, over low heat.
  • Whisk in flour, salt and nutmeg, making a smooth paste.
  • Add the milk slowly, stirring constantly to incorporate smoothly.
  • Cook over low heat until thickened, stirring constantly.
  • Optional: grated cheese may be added at this point, stirring constantly to incorporate into a smooth sauce.
  • Drain and place cauliflower in a serving dish.
  • Pour white sauce, (cheese sauce) over cauliflower and serve.

BLOEMKOOLSOEP (DUTCH CAULIFLOWER SOUP)



Bloemkoolsoep (Dutch Cauliflower Soup) image

Make and share this Bloemkoolsoep (Dutch Cauliflower Soup) recipe from Food.com.

Provided by PanNan

Categories     Cauliflower

Time 30m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 6

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 1/2 cup milk

Steps:

  • Clean cauliflower and separate into florettes.
  • Chop the tender part of the stalk.
  • Discard remainder of the stalk.
  • Bring the stock to a soft boil and cook the cauliflower until just barely tender (about 8 min).
  • Meanwhile in a sauce pan, melt butter, add flour and stir constantly about five minutes.
  • Slowly add some of the cauliflower stock to the flour mixture.
  • 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.
  • Add nutmeg and cream to the soup, stir, and serve hot.
  • For variety, you can omit the nutmeg, and add paprika instead.
  • You can also add 1/2 cup cheese when you are combining the flour and stock.

CAULIFLOWER SOUP (BLOMKAALSSUPPE)



Cauliflower Soup (Blomkaalssuppe) image

Make and share this Cauliflower Soup (Blomkaalssuppe) recipe from Food.com.

Provided by pammyowl

Categories     Scandinavian

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups water
1 head cauliflower, 1-1/2 lbs., separated into flowerets
1 medium onion, diced
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1/2 teaspoon celery salt
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup half-and-half or 1 cup milk, your choice, I prefer milk
nutmeg (optional)
sherry wine (optional)

Steps:

  • Heat the 2 cups water to boiling, add cauliflower and onion. Cook until soft, approximately 10 minutes. Do not drain. Blend with an immersion blender or in a regular blender until smooth.
  • Heat butter in a three quart saucepan until bubbly, add flour, salts and pepper, cook and stir for one minute. Remove from heat, stir in the last cup of water and the bouillon, return to stove, heat to boiling, stirring constantly for one minute. Add cauliflower mixture, heat to just boiling, slowly add 1/2 and 1/2. Heat just until hot.
  • Sprinkle each bowl with a touch of nutmeg, optional.

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