Cauliflower Soup with Parmesan and Almonds
A creamy cauliflower soup featuring fresh ingredients from the flower vegetable category. Try this recipe and many others from Spoonsparrow!
Ingredients
- 20 g sliced almonds
- 400 g Cauliflower
- 1 starchy potato (about 130 g)
- 3 shallots
- 2 tbsp butter
- 500 ml vegetable broth
- 2 tbsp lemon juice
- Salt
- nutmeg powder
- 200 ml heavy cream
- 80 g Parmesan (freshly grated)
- chervil leaves (for garnish)
Instructions
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1.
Roast the almonds in a dry pan. Wash and chop the cauliflower, setting aside four florets for garnish. Peel and cube the potato; peel and finely chop the shallots.
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2.
Heat the butter in a pot, add the shallots and potato cubes, and sauté until fragrant. Add the chopped cauliflower, deglaze with vegetable broth, and season with lemon juice, salt, and nutmeg. Cook over medium heat for about 15 minutes. Meanwhile, boil the reserved florets in salted water for about 10 minutes, then drain and set aside.
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3.
Blend the contents of the pot until smooth, return to the stove, add the cream, and bring to a gentle simmer. Stir in the Parmesan until melted. Ladle the soup into bowls, arrange the boiled florets on top, sprinkle with roasted almonds, and garnish with fresh chervil.
