Creamy Cauliflower Soup (Blomkålsuppe)

2 months ago

Cauliflower (blomkål) has been cultivated in Norway since the 17^th century, and has remained an integral part of the cuisine. The name means ‘cabbage flower’ and is an apt description of the white head surrounded by green leaves. One of the most classic dishes in Norway featuring this delightful vegetable is cauliflower soup (blomkålsuppe).

Cauliflower soup is simple and not too fancy, but at the same time delivers a velvety and elegant meal that will leave everyone satisfied. I shared a variation of this soup topped with fried fennel in my first cookbook. This version that I’m sharing here includes shallots, which are sauteed together with the cauliflower before the stock, milk, and cream are added in. It’s a little richer and creamier with some of the caramelized cauliflower and shallots added on top.

While this is a great soup to serve at home as a main meal or an appetizer, it’s also perfect for putting into a thermos and heading outdoors. Toss a couple of bread slices in a bag and enjoy a full meal out in the natural surroundings. Wherever this soup is served, it’s certainly going to be an enjoyable one.

Creamy Cauliflower Soup (blomkålsuppe)

Serves 6

4 tablespoons (56 g) butter
1 large cauliflower, cut into small pieces
4 shallots, diced
1 teaspoon salt
2 cups (480 ml) vegetable or chicken broth
2 cups (480 ml) milk
1 cup (240 ml) heavy cream
Salt and pepper, to taste

In a large, heavy-bottom pot, melt the butter over medium-high heat. Add the cauliflower, shallots, and salt, and sauté for about 10 minutes or until softened and golden. Set aside a little of the cauliflower and shallots to garnish the soup before serving, if desired. Add the broth, milk, and heavy cream. Lower the heat, cover with a lid, and let the soup simmer for about 20 to 25 minutes or until the cauliflower is cooked through. Using a blender or an immersion blender, blend the soup until perfectly smooth and creamy. Season to taste with salt and pepper.

To serve, ladle the soup into individual bowls and top with the reserved cauliflower and shallots, if using, and garnish with herbs and a dash of cream. Serve with crusty bread to dip.