Best 3 Bloemkoolsoep Dutch Cauliflower Soup Recipes
Dutch bloemkoolsoep, or cauliflower soup, is a classic Dutch winter dish that is both comforting and flavorful. This creamy and hearty soup is made with fresh cauliflower, potatoes, and onions, simmered in a flavorful broth until tender. It is then typically finished with a swirl of cream or milk and a sprinkling of chopped parsley.
In this article, we present two delicious recipes for Dutch bloemkoolsoep: a traditional recipe and a vegan recipe. The traditional recipe uses butter, milk, and chicken broth, while the vegan recipe uses olive oil, plant-based milk, and vegetable broth. Both recipes are easy to follow and can be tailored to your own taste preferences.
Whether you are looking for a classic comfort food dish or a healthy and flavorful vegan soup, our Dutch bloemkoolsoep recipes have you covered. So gather your ingredients and let's get cooking!
BLOEMKOOL (CAULIFLOWER NETHERLANDS - STYLE)
Cauliflower served in a simple white sauce with a hint of nutmeg which highlights the cauliflower. Cheese lovers have the option of adding some of there favorite cheese to the sauce. Try melting some Dutch cheese such as Edam or Gouda cheese into your sauce. Some other suggestions are Fontina, Gruyere, Cheddar or your favorite mild cheese from your part of the world. Enjoy!
Provided by Acerast
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Clean and break cauliflower into flowerettes.
- In a kettle, boil cauliflower in the water until tender.
- While the cauliflower is cooking, melt butter in a medium saucepan, over low heat.
- Whisk in flour, salt and nutmeg, making a smooth paste.
- Add the milk slowly, stirring constantly to incorporate smoothly.
- Cook over low heat until thickened, stirring constantly.
- Optional: grated cheese may be added at this point, stirring constantly to incorporate into a smooth sauce.
- Drain and place cauliflower in a serving dish.
- Pour white sauce, (cheese sauce) over cauliflower and serve.
CAULIFLOWER SOUP
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
- Add the parsley, and then add the chicken broth and simmer for 10 minutes.
- Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
- Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
- Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
- You will love everything about this.
CAULIFLOWER SOUP
Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
Tips:
- To save time, use a pre-riced bag of cauliflower or a food processor to quickly rice the cauliflower.
- If you don't have any leeks on hand, you can substitute a medium yellow onion instead.
- For a smoother soup, use an immersion blender or blend the soup in a regular blender in batches.
- Garnish the soup with fresh parsley or chives for an extra pop of flavor and color.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
Bloemkoolsoep, or Dutch cauliflower soup, is a creamy, comforting, and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it smooth or chunky, with or without bacon, this soup is sure to warm you up from the inside out. So next time you're looking for a delicious and easy soup recipe, give bloemkoolsoep a try!
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