Name: Cauliflower Soup
Yield: Serves Six to Eight
Cuisine: Czech
Ingredients: 2 egg yolks; 40 g/1½ oz/3 tbsp butter; leaf parsley; generous pinch of nutmeg or mace; 40 g/1½ oz/⅓ cup plain flour; 300 ml/½ pint/1¼ cups whipping cream; crusty bread, to serve; flat leaf parsley, to garnish; 75 g/3 oz/1½ cups white breadcrumbs; a little milk, to bind; 1 egg, beaten; salt and ground black pepper; 10 g/¼ oz/½ tbsp butter, softened; 1.5 litres/2½ pints/6¼ cups vegetable stock; 1 large cauliflower, cut into florets; 10 ml/2 tsp chopped fresh flat

Preparation info

Serves
Six to Eight

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This pureéd soup has the luxuriously smooth texture typical of Czech soups and the bouncy, plump dumplings so beloved of all Czech people.

Ingredients

1 large cauliflower, cut into florets
1.5 litres/2½ pints/6¼

Europe
Czech Republic
Soup
Vegetarian
Eastern Europe

Method

Cook the cauliflower in the vegetable stock for 12 minutes or until just tender. Remove and reserve the cooking liquid and a few florets of the cauliflower.
Make a sauce by melting the butter in a small pan. Add the flour and cook for

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