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Difference between revisions of "Blumenkohlsuppe"
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|Servings = Serves 4 | |Servings = Serves 4 | ||
| − | |Difficulty = | + | |Difficulty = 2 |
| − | |TotalTime = | + | |TotalTime = 35 minutes |
| − | |PrepTime = | + | |PrepTime = 10 minutes |
| − | |CookTime = | + | |CookTime = 25 minutes |
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==Blumenkohlsuppe - about this recipe== | ==Blumenkohlsuppe - about this recipe== | ||
[[German]] [[Cauliflower|cauliflower]] [[Soup|soup]]. | [[German]] [[Cauliflower|cauliflower]] [[Soup|soup]]. | ||
===Ingredients=== | ===Ingredients=== | ||
| − | + | {{RecipeIngredients | |
| − | + | | 1 small [[Cauliflower|cauliflower]], leaves removed and broken into florets. | |
| − | + | | 1.2 [[Litres|litres]] [[Vegetable Stock|vegetable stock]] | |
| − | + | | 30 g [[Butter|butter]] | |
| − | + | | 30 g [[Plain flour|plain flour]] | |
| − | + | | 50 ml [[Dry white wine|dry white wine]] | |
| − | + | | 2 [[Egg yolks|egg yolks]], beaten | |
| − | + | | Seasoning | |
| + | | Freshly [[Grated|grated]] [[Nutmeg|nutmeg]] | ||
| + | }} | ||
===Method=== | ===Method=== | ||
| − | + | {{RecipeMethod | |
| − | + | | [[Boil]] the [[Cauliflower|cauliflower]] in the [[Stock|stock]] until it is just cooked. | |
| − | + | | Purée in [[Blender|blender]] or rub through a [[Sieve|sieve]]. | |
| − | + | | Return the the [[Soup|soup]] to the pan, reserving a little in a small bowl. | |
| − | + | | Make a paste with the [[Flour|flour]], [[Butter|butter]] and reserved [[Soup|soup]] and pour into the saucepan. | |
| − | + | | Stir, still on the heat, and allow to thicken slightly. | |
| − | + | | Just before serving, stir in the [[Egg yolks|egg yolks]] and the [[Wine|wine]], season to taste and gently heat through. | |
| + | | Serve with a few twists of freshly [[Grated|grated]] [[Nutmeg|nutmeg]] on the top. | ||
| + | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Black [[Pumpernickel|pumpernickel]] or [[Rye|rye]] [[Bread|bread]] is a good [[Accompaniment|accompaniment]]. | Black [[Pumpernickel|pumpernickel]] or [[Rye|rye]] [[Bread|bread]] is a good [[Accompaniment|accompaniment]]. | ||
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[[Category:Vegetarian recipes|Blumenkohlsuppe]] | [[Category:Vegetarian recipes|Blumenkohlsuppe]] | ||
[[Category:Cooking with wine|Blumenkohlsuppe]] | [[Category:Cooking with wine|Blumenkohlsuppe]] | ||
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Revision as of 17:15, 27 June 2012
Blumenkohlsuppe - about this recipe
Ingredients
- 1 small cauliflower, leaves removed and broken into florets.
- 1.2 litres vegetable stock
- 30 g butter
- 30 g plain flour
- 50 ml dry white wine
- 2 egg yolks, beaten
- Seasoning
- Freshly grated nutmeg
Method
- Boil the cauliflower in the stock until it is just cooked.
- Purée in blender or rub through a sieve.
- Return the the soup to the pan, reserving a little in a small bowl.
- Make a paste with the flour, butter and reserved soup and pour into the saucepan.
- Stir, still on the heat, and allow to thicken slightly.
- Just before serving, stir in the egg yolks and the wine, season to taste and gently heat through.
- Serve with a few twists of freshly grated nutmeg on the top.
Serving suggestions
Black pumpernickel or rye bread is a good accompaniment.
Variations
Some recipes for this soup also include cream, but personally I think it is rich enough without it.
