Cauliflower Soup

Ingredients

• 1 cauliflower (700 g)
• 1 Shallot
• 2 tbsp butter (30 g)
• 1 tbsp spelt flour
• 900 ml vegetable broth
• Salt
• Pepper (freshly ground)
• 200 ml heavy cream (at least 30% fat)
• nutmeg
• 0.5 bunch Chives
• 2 tbsp stiff whipped cream (at least 30% fat)

Instructions

1. 1.

   Clean the cauliflower, cut into florets, wash and drain well. Chop the stem and florets finely. Peel and finely chop the shallot, then sauté in melted butter until translucent.

2. 2.

   Dust with spelt flour, let it brown slightly, add the cauliflower, and pour in the broth. Season with salt and pepper, and simmer on medium heat for 20-25 minutes.

3. 3.

   Reserve some florets for garnish, puree the remaining soup finely, stir in the cream, bring to a boil again, and season with nutmeg. If the soup is too thick, add more broth.

4. 4.

   Rinse the chives, pat dry, and cut into thin ribbons. Return the reserved cauliflower florets to the soup, ladle into warmed bowls, and garnish with a dollop of whipped cream and chive ribbons. Serve immediately.