Blumenkohlsuppe

Description

Blumenkohlsuppe - Authentic recipe from Austria. Ready in 45 min. Try it now!

1. 1

   Divide 1 kg of cauliflower into florets. Finely dice 2 onions and sauté in 2 tbsp butter or oil over medium heat for 5 minutes until translucent. Add 2 cloves of garlic.

   ⏱️ approx. 10 min

   💡 Tip: Cauliflower soup — creamy, mild and perfect for winter. Browning the cauliflower well before adding the broth gives it a roasted flavour. The softer you cook the cauliflower, the creamier the soup will be.

2. 2

   Add the cauliflower florets and sauté for 3–5 minutes. Pour in 1 litre of vegetable or chicken broth. Bring to a boil and simmer for 20 minutes until the cauliflower is very tender.

   ⏱️ approx. 28 min

   💡 Tip: Set a few florets aside for garnish before adding the broth — a garnish of roasted florets looks beautiful.

3. 3

   Blend until smooth and creamy with a hand blender. Stir in 2 tbsp cream (or more, to taste). Season with salt, pepper and nutmeg. Garnish with roasted cauliflower florets, croutons or chives.

   ⏱️ approx. 10 min

   💡 Tip: For a more luxurious soup: use 50–100 ml cream instead of 2 tbsp. Grated Parmesan adds depth. Cheddar for a British touch. Curry for an exotic twist.