Cauliflower Cream Soup

Ingredients

• 1 large cauliflower
• Salt
• 1 tbsp butter
• 150 ml Heavy Cream
• white pepper
• nutmeg
• ½ bunch parsley

Instructions

1. 1.

   Clean, wash and cut the cauliflower into small florets. Boil the florets in plenty of salted water for about 15–20 minutes, then drain while reserving the cooking liquid. Set aside roughly one‑third of the florets. Puree the remaining florets with about 500 ml of the reserved cooking liquid until smooth.

2. 2.

   Stir in the butter and add the cream. Bring to a quick simmer while stirring. Remove from heat and season the cauliflower cream soup with salt, pepper, and freshly grated nutmeg.

3. 3.

   Wash, dry, shake off excess water, and chop the parsley. Serve the cauliflower cream soup in bowls, arrange the reserved florets on top, and sprinkle with a little parsley.