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.
MORE RECIPES FROM NORWAY
RECIPE VIDEO
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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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.