Cauliflower Cream Soup with Walnut Croutons and Chives

Ingredients

• 1 Shallot
• 1 Garlic clove
• 100 g Celery Root
• 0.5 cauliflower (about 500 g)
• 4 Tbsp sunflower oil
• 800 ml vegetable broth
• 100 ml heavy cream
• 50 g crème fraîche
• Salt
• Nutmeg (freshly grated)
• 2 tbsp chive ribbons
• 2 slices white bread (or toast bread)
• 4 tbsp ground hazelnuts
• 2 tbsp butter

Instructions

1. 1.

   Peel and dice the shallot, garlic, and celery root. Wash, trim, and cut the cauliflower into florets. Slice 8-12 beautiful pieces from the florets to set aside; cut the rest into large chunks. Sauté all the vegetables in 2 tbsp hot oil until they lose their color. Deglaze with broth and simmer gently for about 20 minutes, stirring occasionally.

2. 2.

   While the soup simmers, brown the cauliflower slices in the remaining oil for 4-5 minutes on each side. Drain on kitchen paper.

3. 3.

   Dice the white bread and roast it together with the hazelnuts in hot butter until golden brown. Remove from the pan and let cool.

4. 4.

   Puree the soup finely. If needed, reduce a bit more or add broth. Stir in the cream and crème fraîche, seasoning with salt and nutmeg to taste.

5. 5.

   Serve on plates topped with the cauliflower slices, sprinkle with chives, and garnish with the croutons.