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Květáková polévka – Czech Cauliflower Soup
5 from 12 votes

Květáková polévka – Czech Cauliflower Soup

Květáková polévka is a Czech soup showcasing tender cauliflower florets cooked al dente in a seasoned broth. The soup is enriched with a butter-based roux that thickens it to a creamy, velvety consistency. Ground nutmeg adds a subtle warm spice note enhancing the gentle cauliflower flavor. A garnish of fresh spring onion provides a mild, crisp contrast. This soup balances smoothness and slight firmness in the cauliflower pieces, making it comforting and satisfying.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 5 people
Calories: 275 kcal
Course: Soup
Cuisine: Czech

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Reduce heat to low, add ⅓ cup all-purpose flour, cook for 3 minutes, stirring frequently.
  7. 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.
  8. 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.
  9. 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!
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 5 people

Amount Per Serving

Calories 275

% 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.