Cauliflower soup

About the dish

Blomkålsuppe er en klassisk jevnet grønnsakssuppe på kjøttkraft, her fra Henriette Schønberg Erken og Caroline Steens «Kogebog for skole og hjem» (1900). Bemerkelsesverdig er at både blomkålbukettene og den utkokte kraften fra stilkene brukes, og at eggeplomme- og fløtejevningen omtales som noe man gjør «om man har raad til det» – et vindu inn i sparsommelig husholdning rundt 1900.

How to make it

1. 1

   Make the roux

   Melt the butter, stir in the wheat flour and thin gradually with the meat stock. Let the soup simmer for a quarter hour.

2. 2

   Break up and boil the cauliflower

   Wash the cauliflower and break it up. Boil the cauliflower florets tender in boiling, salted water, with as little water as possible.

3. 3

   Boil the stalks

   Boil the stalks separately, and add the stalk stock to the soup for extra flavour.

4. 4

   Assemble the soup

   Bring the soup back to a boil and add the cauliflower florets.

5. 5

   Thicken (optional)

   The soup can be thickened with an egg yolk and a tablespoon of cream whisked together and stirred in gently at the end, without letting the soup boil afterwards.