Cauliflower Soup

A traditional Swedish and Norwegian warming soup, taken from The Nordic Cookbook

Preparation and cooking time: 30 minutes
Serves 4


800 g/1 3/4 lb cauliflower, trimmed and cut into florets
milk, to dilute
200 ml/7 f oz (3/4 cup plus 1 tablespoon) cream (optional)
salt and white pepper, to taste


Steam the cauliflower. Only use enough water to barely cover the cauliflower and don’t add any salt. Reserve the cooking liquid.

Place the cooked cauliflower florets in a powerful blender. Add a bit of the reserved steaming or boiling water. At this stage you should add as little liquid as possible; really just enough to enable the vegetables to purée effectively. Turn on the motor and blend for about 10 minutes; it takes a lot longer than you think. If the vegetables clump together and resist blending, then add a little more liquid, but only add milk at this stage if it’s really necessary. If the motor seems to be getting hot, stop and let it rest for a few minutes.

Once the cauliflower has turned into a smooth, thick purée, tip through a fine sieve into a pot set over a low–medium heat. Now you can gradually add milk until you achieve a consistency that you like. Be careful not to let the soup boil. There is no need to actually cook the soup any more, just to heat it until it is nice and warm to eat.

Adjust the seasonings, but remember that too much salt will make it taste more of dairy than of cauliflower. If using cream, whip it to soft peaks and fold into the soup just before serving.