Cream of Cauliflower Soup


  • 2 large cauliflower, separate into flowerets
  • 4 cups chicken stock
  • 4 cups water
  • 8 tablespoons butter
  • 2/3 cup flour
  • 2 cups milk
  • 2 teaspoons salt
  • white pepper
  • freshly ground nutmeg
  • 2 large egg yolks
  • 1/2 teaspoon lemon juice


  • Cook flowerets in boiling salted stock and water about 10 minutes until tender but still somewhat resistant.
  • Remove the flowerets and set aside. Reserve the stock/water combo.
  • Melt the butter in a saucepan and add the flour. Cook until smells like a biscuit. Pour in the stock and the milk beating constantly with a whisk. Cook until slightly thickened. Simmer 2-3 minutes. Add the cauliflower, salt, pepper and nutmeg. Simmer until cauliflower is completely soft, about 15 minutes. Puree mixture leaving slighty chunky (not too smooth). Beat the egg yolks, temper the yolks with the soup and add back in, whisking. Do not let boil. Add lemon juice and taste for seasoning.


  • Description:
  • "Blumenkohlsuppe"
  • SOURCE: Time-Life Cooking of Germany