German Cuisine
Cream of Cauliflower Soup with Apple and Nutmeg
An elegant, velvety cream soup showcasing a delicate side of German culinary arts. The rich, buttery cauliflower purée blends harmoniously with the bright, fruity acidity of a fresh apple, all pulled together by the warming aroma of freshly grated nutmeg.
Dishday
Recipe overview
- Total time
- 35 min
- Prep
- 15 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 210 kcal
- Protein
- 5 g
- Fat
- 14 g
- Carbs
- 18 g
- Fiber
- 4 g
Step by step
Method
- 01
Break the cauliflower into uniform florets for even cooking
Break the cauliflower into uniform florets for even cooking. Peel and core the apple, then cut it into medium cubes.
- 02
Slice the leek into thin rings
Slice the leek into thin rings. Melt the butter in a heavy-bottomed pot over medium heat and sauté the leek for 3-4 minutes until translucent.
- 03
Add the diced apple and cauliflower florets to the pot
Add the diced apple and cauliflower florets to the pot. Cook, stirring constantly, for about 3 minutes until coated in butter.
- 04
Pour in the hot vegetable broth or water until just submerged
Pour in the hot vegetable broth or water until just submerged. Bring to a boil, then cover and simmer on low for 15 minutes until the cauliflower is completely tender.
- 05
Remove from heat and process with an immersion blender on hig…
Remove from heat and process with an immersion blender on high speed until completely smooth, velvety, and free of lumps.
- 06
Return to low heat, stir in the cream, salt, black pepper, an…
Return to low heat, stir in the cream, salt, black pepper, and ground nutmeg. Warm through for 2 minutes without letting it boil.
Dishday
Useful advice
Cooking tip
Opt for tart or semi-tart apple varieties (like Granny Smith) to provide the perfect acidic contrast to the rich cream and sweet cauliflower.
How to serve
Pour into warm bowls, add a drizzle of olive oil, an extra pinch of nutmeg, and serve with crisp wheat croutons.
How to store
Store in the refrigerator in a tightly sealed container for up to 3 days. Whisk while reheating gently over low heat to restore its smooth texture.
Note
The cauliflower and onions can be simmered ahead of time, then simply combined with cream, heated, and puréed before serving.
