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Cauliflower Soup With Dumplings
/ Cuisine: Czech Republic


Qty unit Ingredient
1 head
6 cups
1 1/2 teaspoons
1 tablespoon
3 tablespoons
2 tablespoons
1/4 teaspoon
1/4 teaspoon
6 tablespoons
1 large
2 tablespoons


Wash cauliflower and trim off stem and leaves.

Put in a stock pot with 2 cups water, 1 teaspoon salt and lemon juice. Cook, uncovered for 5 minutes. Cover and cook for another 15 minutes.

Drain, in a colander over a large bowl, reserving the liquid. Cut cauliflower into small pieces.

Melt 2 tablespoons of butter in a large pot. Mix in flour until completely combined to make a 'roux'.

Gradually whisk in cauliflower liquid. Cook slowly, stirring continuously, until liquid thickens to a sauce.

Add the remaining 4 cups of water, cauliflower pieces and mace to the sauce. Season with salt and pepper to taste.

Cook slowly, covered, for 25 minutes longer, until cauliflower is mushy.

Meanwhile make the dumplings.
Cream the remaining 1 tablespoon of butter in a small bowl. Stir in bread crumbs, egg and parsley. The mixture should be quite firm.

Form into tiny marble-sized balls and leave at room temperature while the soup cooks.

When the soup has cooked the additional 25 minutes, carefully drop the dumplings into the soup. When the dumplings rise to the top the Cauliflower Soup is done.

Serve hot.

Keldon C. | February 2nd, 2022

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For stained plates and dishes, soak them in a mixture of baking soda and hot water. Let them stand overnight then rub with a moist cloth dipped in salt.