Cauliflower Soup with Egg
A simple East German-style soup of tender cauliflower in a light roux base, finished with a stirred-in egg and nutmeg.
Ingredients7
- cauliflower700g
- butter20g
- all-purpose flour30g
- egg1 Stück
- salt1 TL
- nutmeg1 Prise
- fresh parsley1 handful
Instructions
- 1
Remove the leaves from the cauliflower, divide it into small florets and cut the stalk into small pieces.
- 2
Put the cauliflower in a pot with 700 ml water, add 1 tsp salt and cook covered for 15 to 20 minutes until soft. Drain through a sieve and catch the cooking water.
- 3
Melt the butter in the pot, stir in the flour and sweat briefly until a light roux forms.
- 4
Gradually add the reserved cooking water while stirring constantly and simmer for 2 to 3 minutes. Return the cauliflower to the pot, bring to a boil once and turn off the heat. If there are lumps, a hand blender helps.
- 5
Mix the egg with a ladle of soup in a bowl and stir it into the soup, which must no longer be boiling, otherwise it will curdle. Season with nutmeg and sprinkle with 1 handful of chopped fresh parsley.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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