Cauliflower Soup from Norway
Submitted by maddogjim
A smooth, puréed Norwegian cauliflower soup thickened with a light roux and skim milk, finished with white pepper and a dusting of nutmeg. Cozy, low-calorie comfort in a bowl.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
60 minNorwegians know a thing or two about making simple ingredients feel like a warm hug on a cold night, and this soup is proof.
Cauliflower simmers until tender, gets blended into a smooth purée, then returns to the pot where sautéed onions, a whisper of flour, and skim milk bring it all together into something velvety without being heavy.
White pepper adds a gentle heat that sneaks up on you, and a final dusting of nutmeg makes every spoonful smell like something from a Scandinavian grandmother’s kitchen.
With over 40 reviews and just a handful of pantry staples, this one’s a keeper for soup season.
Kitchen Tips
- Blend the cauliflower with its cooking liquid for the smoothest, most flavorful result
- Cook the flour with the onions for a full minute before adding milk to avoid a pasty taste
- White pepper is traditional here and milder than black; if substituting black pepper, use a lighter hand
- A drizzle of good olive oil or a small dollop of sour cream at serving adds richness without changing the character
Ingredients
Directions
In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil.
Reduce heat and let simmer until cauliflower is tender; let cool slightly.
Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth.
Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed.
Set aside.
In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and sauté until translucent.
Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute.
Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in puréed cauliflower.
Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper.
Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg.
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