Cauliflower purée soup is a velvety and nourishing dish that celebrates the delicate flavor of cauliflower. This simplified version uses readily available ingredients and is perfect for cozy evenings or when you need a comforting bowl of goodness. Let’s dive into the details!
Calories per Serving: 356.00 kcal
Servings: 6
Cooking Time: 1 hour
Macronutrients (per serving):
Carbohydrates: 9.00 g
Protein: 26.00 g
Fat: 23.00 g
Ingredients (for 6 servings):
For the Dumplings:
- 75 g (2.65 oz) white bread crumbs
- Salt
- 2 teaspoons unsalted butter
- 5 sprigs fresh parsley, chopped
- Milk
- 1 egg
For the Soup:
- A pinch of ground nutmeg
- 1.5 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 egg yolks
- 1 medium-sized cauliflower head
- 1.5 liters (about 6.3 cups) chicken broth
Cooking Instructions:
Prepare the Cauliflower:
Wash the cauliflower and separate it into florets.
In a saucepan, bring the chicken broth to a boil.
Add the cauliflower florets and simmer over low heat for 12 minutes, or until tender. Remove the cauliflower with a slotted spoon, reserving a few florets for garnish.
Make the Cauliflower Purée:
Place the remaining cauliflower in a blender and blend until smooth.
Add a pinch of nutmeg and the egg yolks. Blend again.
Prepare the Roux:
In a separate saucepan, melt the butter.
Add the flour and cook, stirring, for 1–2 minutes.
Gradually add 150 ml (about 2/3 cup) of the reserved chicken broth, stirring to create a smooth mixture. Remove from heat.
Combine the cauliflower purée with the roux. Mix well and return to the saucepan with the remaining chicken broth.
Bring to a boil.
Make the Dumplings:
Soften the butter.
Rinse and dry the parsley, then finely chop it.
Lightly beat the egg in a bowl and mix it with the bread crumbs, softened butter, and chopped parsley. Add a little milk to create a thick mixture.
Shape small balls from the mixture.
Cook the Dumplings:
Drop the dumplings into the boiling soup and cook over low heat for 3–5 minutes.
Add the reserved cauliflower florets to the soup.
Ladle into bowls and garnish with fresh herbs if desired.
Serve with crusty bread.
Handy Tip
Cauliflower purée soup is delightful both warm and chilled. You can even take it to the office for a satisfying lunch.
By the Way
If you’re using frozen cauliflower, make sure it’s completely thawed before blending.
Enjoy your creamy cauliflower purée soup! 🥣🌿
