Cauliflower Soup with Difference

5 from 7 votes
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 4 people


The deposit

  • Water
  • 4 Florets Freshly cooked cauliflower
  • 1 whole Onion blue fresh medium
  • 1 toe Garlic fresh
  • 5 perhaps The fine cauliflower leaves
  • 500 milliliters as needed Poultry broth (own production) or. Grained
  • 1 very good tablespoon. Cream cheese


  • Salt, pepper from the mill
  • Freshly grated nutmeg
  • 1 kl. Stamperl Advocaat



  • I cooked the cauliflower in a steamer. do not throw away the water. Chop the onion and garlic into small pieces and cut the fine cauliflower leaves at the base of the stem into strips. Braise everything in butter.
  • Divide the cauliflower florets and sauté them, pour the poultry stock and the vegetable stock and simmer a little. Puree finely in a pot with a hand blender, if you like, you can add a little more until the desired consistency is achieved. Then bind with the cheese spread, if the desired creaminess is not achieved then just sprinkle in some Viennese semolina flour (Dunst) so it thickens.
  • Taste, everyone has their own taste, so the following always applies: as everyone likes it. Rub in nutmeg, salt and pepper (light pepper) and then I came up with the idea. A little sip, eggnog, yes eggnog, you don't believe it but that gives the whole thing a special whistle. That was the first part of the cauliflower, the other part is about to come.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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