Cauliflower Cream Soup
š½ļø Makes 4
Nutritionper 100 gāŗ
55
Calories
2g
Protein
3g
Carbs
4g
Fat
Ingredients
| 1 | large cauliflower head (about 1 kg) | |
| 2-3 tbsp | 30ā45 ml | butter |
| 400 ml | vegetable broth | |
| 400 ml | water | |
| 200 ml | cream | |
| ā | salt | |
| ā | nutmeg | |
| 1 | egg yolk | |
| ā | wild celery |
Instructions
- Wash the cauliflower and break it into florets.
- Melt the butter on the stove and sautƩ the cauliflower in it.
- Pour in the vegetable broth, add the water and half of the cream.
- Once the soup comes to a boil, let it simmer for 10 minutes covered over low heat.
- PurƩe the soup.
- Season with salt and nutmeg and cook for another 10 minutes.
- Remove from the heat.
- Whisk the egg yolk with the remaining cream and add it to the soup.