Bloemkoolsoep (Dutch Cauliflower Soup) – a delicious recipe with cauliflower, chicken stock, butter, flour, nutmeg, cream. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
459
kcal
Calories
30
g
Fat
26
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 head cauliflower, 2 quarts chicken stock (canned broth or bouillon is ok), 6 tablespoons butter, 2/3 cup flour, and more.
Yes, Bloemkoolsoep (Dutch Cauliflower Soup) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
