Norwegian Cauliflower Soup(Blomkålsuppe)

Norwegian Cauliflower Soup(Blomkålsuppe)

Blomkålsuppe is a traditional Norwegian cauliflower soup. Mostly enjoyed in many houses, this is an idea way for festive seasons and family Thanksgiving. An easy meal to make from scratch and very comforting oo

 RECIPE INGREDIENTS

Cauliflower, leaves attached

Kosher salt

Meat stock

Egg yolks 

White pepper

Sour cream

Butter

Onions, sliced

Flour

Nutmeg

DIRECTIONS ON NORWEGIAN CAULIFLOWER SOUP(Blomkålsuppe)

Wash and clean cauliflower under running water

Cut into two equal halves. Divide the one half into florets and set aside. 

Under medium heat, boil the rest in a salted water until mushy in a pan. Remove from heat and allow to cool. After cooling, blend with a bit of water until the combination turns into a smooth sauce.

In a skillet, onions are sautéed in butter and mixed with flour, stock, and cauliflower sauce.

The soup is brought to a boil while being stirred, and a mixture of egg yolks, cream, nutmeg, and white pepper is then added to the soup while constantly stirring.

 The florets are placed into the pot, the soup is simmered for a bit more, and it’s then served while still hot.

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Norwegian Cauliflower Soup(Blomkålsuppe)

Rating: 5.0/5

( 1 voted )

Serves: 1 Prep Time: 5 Minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 100 calories 1 gram fat

Ingredients

Cauliflower, leaves attached
Kosher salt
Meat stock
Egg yolks 
White pepper
Sour cream
Butter
Onions, sliced
Flour
Nutmeg

Instructions

• Wash and clean cauliflower under running water
• Cut into two equal halves. Divide the one half into florets and set aside.
• Under medium heat, boil the rest in a salted water until mushy in a pan. Remove from heat and allow to cool. After cooling, blend with a bit of water until the combination turns into a smooth sauce.
• In a skillet, onions are sautéed in butter and mixed with flour, stock, and cauliflower sauce.
• The soup is brought to a boil while being stirred, and a mixture of egg yolks, cream, nutmeg, and white pepper is then added to the soup while constantly stirring.
• The florets are placed into the pot, the soup is simmered for a bit more, and it's then served while still hot.

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