ReceptnaptárZupa kalafiorowa (Polish cauliflower soup with dill)
Zupa kalafiorowa is the creamy, mild cauliflower soup of Polish homes: root vegetables, potatoes, cauliflower and sour cream, with fresh dill. It is light yet filling, and can be made in any season. In Poland it is often served with small pasta shapes or fried bread cubes, and children especially love its gentle flavour.
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Ingredients
Method
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- Bring the stock to the boil, add the carrots, parsley root and potatoes and cook for 10 minutes.
- Add the cauliflower and cook for another 10-12 minutes until tender.
- Whisk the sour cream with the flour and a ladleful of soup, add to the pot and boil for 3 minutes.
- Stir in the butter and dill; season.
- It keeps 3 days in a soup container; reheat covered in the microwave on medium for 3-4 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not overcook the cauliflower, because it falls apart and gives the soup a strong cabbagey smell; it is ready when a fork pierces it easily.
- For a creamier soup, blend half the potatoes and cauliflower with a stick blender and leave the rest in pieces.
- Stir in the dill at the end, because it quickly loses its fresh aroma in hot soup.
Frequently asked questions
Can I make it with meat stock?
Yes, chicken stock gives a stronger, richer flavour, while vegetable stock makes it a meat-free dish. Cauliflower is mild, so the quality of the stock matters a great deal.
What can I put on top?
Fried bread cubes, crisp bacon or toasted almonds. A little nutmeg and grated cheese also suit it very well.
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