Bloemkoolsoep (dutch Cauliflower Soup)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

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 1/2 cup milk

Recipe

• 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.