Cauliflower Soup Recipe - Květáková polévka

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

Wash and cut the cauliflower into smaller pieces, including the stock.

Turn on the stove to high and melt 3 tablespoons of unsalted butter in a pot.

Once the butter is melted, add 1/4 cup of all-purpose flour and mix continuously to create a roux, stirring until it turns a little brown.

Add 5 cups of water to the roux, stirring to combine and using a whisk to smooth out any chunks.

Bring the mixture to a boil while stirring, then add 1 tablespoon of beef base, 1 teaspoon of salt, and the chopped cauliflower along with a little grated whole nutmeg.

Cover the pot with a lid cracked open to allow steam to escape, reduce heat to medium, and let it boil gently for 10 minutes, stirring occasionally.

While waiting, whisk 1 egg in a separate bowl until there are no large pieces of egg white.

After 10 minutes, check the cauliflower for doneness; it should be tender but still have a slight crunch.

Scoop out some of the cauliflower pieces if you want a creamier soup, leaving some in the pot for texture.

Blend the soup using an immersion blender until mostly smooth, being careful of splashes as it is hot.

Add 1 cup of half and half to the blended soup and raise the heat to bring it back to a gentle boil.

Slowly pour in the whisked egg while stirring the soup with a wooden spoon, cooking for about half a minute.

Return the scooped cauliflower to the pot and let it warm through.

Serve the soup hot, garnished with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens