Difference between revisions of "Bloemkoolsoep"
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* [[milk]] or [[cream]] | * [[milk]] or [[cream]] | ||
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# Dissolve the stock cubes in the [[cauliflower]] [[water]]. | # Dissolve the stock cubes in the [[cauliflower]] [[water]]. | ||
# In the mean time mix the [[butter]] and [[flour]] to a white mass. | # In the mean time mix the [[butter]] and [[flour]] to a white mass. | ||
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# Stir some [[cream]] into the soup and serve. | # Stir some [[cream]] into the soup and serve. | ||
| − | [[Category:Dutch Soups]] | + | [[Category:Dutch cuisine]] |
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[[Category:Cauliflower Recipes]] | [[Category:Cauliflower Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
Latest revision as of 08:03, 14 July 2012
Description
Cauliflower soup is a tasty, chunky soup. It can be eaten in a small serving as a starter, or it can be served as a midday meal, with dark bread.
Ingredients
- 1 small head of cauliflower, cooked
- 1¼ liter (unsalted) cauliflower water (the water that is left over when the cauliflower is cooked)
- 3 stock cubes
- 50 g butter
- 50 g flour
- nutmeg
- milk or cream
Procedures
- Dissolve the stock cubes in the cauliflower water.
- In the mean time mix the butter and flour to a white mass.
- Mix in small measures of stock and bring the mixture to the boil after every addition.
- Leave to boil for about 10 minutes.
- Add nutmeg to taste, and add the cooked cauliflower into the soup as filling.
- Stir some cream into the soup and serve.
