Květáková polévka – Czech Cauliflower Soup
User Reviews
5
Květáková polévka – Czech Cauliflower Soup
Description
Květáková polévka – Czech Cauliflower Soup combines medium cauliflower florets and stem pieces gently cooked until tender but still slightly firm. The cooking water is reserved as a clear broth base. A roux made with butter, flour, and roughly chopped onion is cooked thoroughly to remove floury taste and then blended with the broth and cauliflower to form a rich, creamy soup. Heavy cream added near the end enriches the texture. The subtle seasoning includes salt, ground black pepper, and freshly ground nutmeg, which complements the mild cauliflower flavor.
The soup features a smooth, velvety texture with chunks of lightly blanched cauliflower that offer gentle bite. The use of roux thickening results in a more substantial mouthfeel than a pure puree, suitable for a starter or light meal. It is traditionally served garnished with finely sliced spring onions that enhance the creamy soup with their fresh, mild onion flavor and a touch of color.
To maintain the ideal texture, a portion of cauliflower is quickly cooled in icy water after blanching to stop the cooking process and prevent mushiness. Cooking the roux for at least 15 to 20 minutes allows it to fully integrate with the soup, removing any raw flour taste and producing a smooth finish. Using freshly ground nutmeg at the end is recommended for best flavor impact.
Ingredients
- 1 medium cauliflower
- 1 large onion peeled and roughly chopped
- 5 cups water
- ¾ tick butter unsalted
- ⅓ cup all-purpose flour
- ⅔ cup heavy cream
- 2 teaspoons salt
- ¼ teaspoon black pepper ground
- ¼ teaspoon ground nutmeg
- spring onion to serve
Instructions
- Clean cauliflower: Remove the outer leaves of 1 medium cauliflower and break it into small florets. Slice the main stem and the smaller stems into pieces about ½-inch (1 cm) in size. Thoroughly wash the prepared cauliflower in water.
- Blanche the cauliflower: Place the cauliflower in a pot, add 5 cups water, and season with 2 teaspoons salt. Bring to a boil and cook until the cauliflower is tender but still slightly firm (al dente), which takes about 5-7 minutes depending on the size of the pieces.
- Take ⅓ of the cauliflower away, put these pieces immediately in a bowl with icy water. You stop the cooking process this way, and cauliflower pieces won’t be slushy. You will put this cauliflower in the soup at the end.
- Transfer the rest of the cauliflower to a clean bowl carefully. You will mix it in a soup later. You will use the clear cauliflower broth for the soup in a few minutes. Reserve the cauliflower broth for later.
- Make roux: Peel 1 large onion and roughly chop it. In a pot with a thick bottom (I love my Dutch oven), melt ½ stick of butter over medium heat. Add the onion and sauté for 5 minutes, stirring frequently, until it becomes lightly golden.
- Reduce heat to low, add ⅓ cup all-purpose flour, cook for 3 minutes, stirring frequently.
- Get cauliflower broth on hand. Start adding the broth to the roux in small batches while whisking properly to avoid lumps. Once you’ve added about a half of the broth, you can add the rest at once and mix it in.
- Add the cauliflower florets, don’t forget to save those ⅓ cauliflower chunks which you’ve put in cold water before! Bring to a boil, reduce heat, take the lid off the pot and allow the soup to simmer uncovered for 20 minutes.
- Remove the soup from the stove. Pour in ⅔ cup heavy cream and stir it. Add ¼ teaspoon ground black pepper, ¼ teaspoon ground nutmeg, salt to your liking. Do not cook anymore!
- Use an immersion blender to puree the cauliflower thoroughly in the soup. Add the remaining butter and let it melt into the soup. Then, add the reserved ⅓ of the cauliflower florets, let them heat up in the hot soup, and serve.
- As a final touch, sprinkle a few finely chopped green herbs, such as spring onion or chives, over the soup when serving.
Notes
- The recipe yields 4 to 6 servings depending on portion size.
- Cook the roux thoroughly (at least 15–20 minutes) to eliminate any flour taste and ensure smooth texture.
- Quickly cool reserved cauliflower in icy water to keep it firm and avoid a mushy texture in the finished soup.
- Freshly ground nutmeg is preferred over mace to enhance the soup’s flavor subtly and naturally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 955mg | 40% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 4mg | 4% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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