POLISH CAULIFLOWER SOUP
This Polish Cauliflower Soup recipe is comforting, flavorful, packed with vegetables, and comes together quickly—the perfect solution for busy weeknights.
Equipment
- Large soup pot or large Dutch Oven
- Large measuring cup
- Saucepan
Ingredients
- 1 medium-large head cauliflower (about 1kg / 2lb) florets broken into bite-size pieces, core chopped
- 3 medium carrots peeled and sliced
- 2 celery stalks sliced
- 2 L water depending on the consistency you want
- 150 ml whipping cream (35% milk fat)
- 4 eggs beaten
- 2 springs lovage or dried (2 tablespoons)
- 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
- 1 dry bay leaf
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lemon juice or more if needed
- coarse sea salt to taste
- freshly ground black pepper to taste
- Finely chopped fresh flat-leaf parsley for garnish (or diil)
- Garnish: crispy cooked chopped bacon; shredded Parmesan cheese optional
To Make the roux:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Instructions
- Add cauliflower florets, carrots and celery into a large heavy pot or Dutch oven. Pour in enough water to cover the vegetables. Add the bay leaf, lovage, thyme, season with salt, pepper and smoked paprika. Bring to a boil, then reduce the heat to medium-low. Cover and let simmer for about 20 minutes, until the veggies are tender.
- While soup is boiling, prepare egg mixture. Add eggs to a large glass measuring cup or to a medium-size bowl and mix well using fork. Set aside.
- Make the Roux: In a medium saucepan, melt the butter and whisk in the flour until smooth, forming a thick paste. Allow it to bubble for at least 1 minute while stirring (cook the flour mixture till is light golden). Carefully remove 1 cup of hot soup liquid from the pot and gradually add it to the roux, a little at a time. Stir until smooth after each addition, ensuring there are no lumps. Continue this process until all the liquid is incorporated.Use a spatula to scrape the roux back into the soup. The soup should thicken quickly.
- Bring the soup to a boil. Using a whisk, slowly pour the beaten eggs into the soup and stir clockwise until all the eggs are added and fully cooked.
- Reduce the heat to low, stir in the half-and-half. Cook, stirring for about 1 minute, or until everything is heated through. Do not let it boil. Remove the soup from the heat and stir in the lemon juice. Remove bay leaf and serve. Ladle into bowl, garnish with crispy bacon and sprinkle with chopped parsley, if desired. Enjoy!
Notes
Storing Cauliflower Soup: Keep leftovers stored in an airtight container and in the refrigerator. Reheat on the stovetop or in microwave safe container until warmed thought.
Nutrition
Calories: 171kcalCarbohydrates: 19gProtein: 7gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 15mgSodium: 127mgPotassium: 697mgFiber: 8gSugar: 7gVitamin A: 7924IUVitamin C: 77mgCalcium: 182mgIron: 2mg
Tried this recipe?Let us know how it was!