Cauliflower Soup
30 min
Quick
Roman Vaněk
Preparation method
Remove the outer leaves from the cauliflower and break its head into small florets. Cut the main stem and smaller stems into 1 cm pieces. Thoroughly wash the prepared vegetables in cold water. Finely chop the onion.
Bring 1.1 l of water to a boil in a pot and season with a level teaspoon of salt. Add the chopped cauliflower to the boiling water and cook until almost tender (al dente). Then, transfer it to a bowl using a slotted spoon and set aside. Strain the water in which the cauliflower was cooked through a fine sieve into a clean container.
In a saucepan, melt 60 g of butter over medium heat. Add the onion and sauté, stirring frequently, until translucent. Reduce the heat to one-third, add the flour, and stir for 3 minutes. Pour in the water in which the cauliflower was cooked, increase the heat, and thoroughly whisk the soup until all the roux has dissolved.
Chef's tip
The cauliflower florets (the one-third you'll use as an addition to the soup) should be cooked al dente in water. They must not be overcooked, otherwise, they would taste like mush in the soup. Be careful not to let the flour brown when sautéing – cauliflower soup must remain white. Nutmeg provides a more distinct flavor than mace, but be careful, just a small pinch at the end is enough. Cold butter gradually stirred into the finished soup serves to refine it. Do not boil the soup once you start adding the cold butter at the end of cooking.