Květáková polévka – Czech Cauliflower Soup

cauliflower soup czech květáková polévka recipe

Květáková polévka – Czech Cauliflower Soup

In my opinion, Czech Květáková polévka is the best cauliflower soup ever. It is incredibly creamy and silky-smooth. Even without cheese or bacon, this recipe packs a ton of flavor.

Course Soup

Cuisine Czech

Keyword Bramborová polévka, cauliflower, czech garlic soup, květák

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 275kcal

Author Petra Kupská

Ingredients

1 medium cauliflower
1 large onion peeled and roughly chopped
5 cups water
¾ stick butter unsalted
⅓ cup all-purpose flour
⅔ cup heavy cream
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
spring onion to serve

Cups - Metric

Instructions

Clean cauliflower: Remove the outer leaves of 1 medium cauliflower and break it into small florets. Slice the main stem and the smaller stems into pieces about ½-inch (1 cm) in size. Thoroughly wash the prepared cauliflower in water.
Blanche the cauliflower: Place the cauliflower in a pot, add 5 cups water, and season with 2 teaspoons salt. Bring to a boil and cook until the cauliflower is tender but still slightly firm (al dente), which takes about 5-7 minutes depending on the size of the pieces.
Take ⅓ of the cauliflower away, put these pieces immediately in a bowl with icy water. You stop the cooking process this way, and cauliflower pieces won’t be slushy. You will put this cauliflower in the soup at the end.
Transfer the rest of the cauliflower to a clean bowl carefully. You will mix it in a soup later. You will use the clear cauliflower broth for the soup in a few minutes. Reserve the cauliflower broth for later.
Make roux: Peel 1 large onion and roughly chop it. In a pot with a thick bottom (I love my Dutch oven), melt ½ stick of butter over medium heat. Add the onion and sauté for 5 minutes, stirring frequently, until it becomes lightly golden.
Reduce heat to low, add ⅓ cup all-purpose flour, cook for 3 minutes, stirring frequently.
Get cauliflower broth on hand. Start adding the broth to the roux in small batches while whisking properly to avoid lumps. Once you’ve added about a half of the broth, you can add the rest at once and mix it in.
Add the cauliflower florets, don’t forget to save those ⅓ cauliflower chunks which you’ve put in cold water before! Bring to a boil, reduce heat, take the lid off the pot and allow the soup to simmer uncovered for 20 minutes.
Remove the soup from the stove. Pour in ⅔ cup heavy cream and stir it. Add ¼ teaspoon ground black pepper, ¼ teaspoon ground nutmeg, salt to your liking. Do not cook anymore!
Use an immersion blender to puree the cauliflower thoroughly in the soup. Add the remaining butter and let it melt into the soup. Then, add the reserved ⅓ of the cauliflower florets, let them heat up in the hot soup, and serve.
As a final touch, sprinkle a few finely chopped green herbs, such as spring onion or chives, over the soup when serving.

Notes

The basic recipe makes 4-6 portions.
The roux does the heavy lifting for you: the cauliflower soup will be creamy with a velvety texture and thickened. It is important to cook the roux for at least 15-20 minutes until it perfectly combines with the soup and its floury taste disappears.
Use freshly ground nutmeg to spice up the cauliflower soup at the end. Nutmeg is better than mace.

Nutrition