I have recently learned a new cauliflower soup recipe, which is lighter than the old family recipe I shared. This soup is thickened with cream instead of roux, and besides the vegetables it also contains noodles. You don’t need to insist on a fresh head of cauliflower, this recipe works with frozen florets as well.
- 500 g (~1 lb + 1 1/3 oz) cauliflower florets
- 200 g (~7 oz) green peas
- 2 medium carrots, diced
- 200 ml (~3/4 cup + 2 tbsp) cream
- 2 tbsp flour
- 1 tbsp parsley leaves, finely chopped
- 1/2 tbsp tarragon
- salt and pepper to taste
- 1/2 – 1 tbsp lemon juice
For the nokedli:
- 100 g (~3/4 cup + 1 tbsp) flour
- 1 egg
- pinch of salt
- 50-60 ml (~1/4 cup) water
Heat 2-3 tablespoons of oil in a pot, add diced carrots and stir-fry for 2-3 minutes. Add the cauliflower florets, give it a stir, then pour in 200-300 ml / 1 – 1 1/4 cups of water. Cover the pot and over low heat slowly simmer until half-cooked. Stir regularly and add more water if necessary. When the vegetables are half-cooked, pour in 1,2 litres / 5 cups of water (or vegetable stock), add green peas, parsley leaves and tarragon, and season with salt and pepper. Bring it to a boil.
Meanwhile prepare the nokedli batter. Place flour, egg and salt in a small bowl, gradually add water and with a wooden spoon quickly combine them; do not overmix.
When the vegetables are tender, push the batter through a dumpling maker into the boiling soup. Stir regularly.
Combine flour and cream in a small bowl. Mix in some hot soup, then pour the mixture into the soup while stirring constantly. Cook for 2-3 minutes. Turn off the heat, flavour with lemon juice to taste and let the soup rest for 15-20 minutes before serving.