Cauliflower Sprouts Soup with Nutmeg

Ingredients

• 1 Shallot
• 1 Garlic clove
• 100 g Celery Root
• 500 g cauliflower florets
• 2 tbsp sunflower oil
• 600 ml Vegetable Broth
• 100 ml heavy cream
• 2 tbsp crème fraîche
• Salt
• black pepper (freshly ground)
• nutmeg
• 40 g sprouts

Instructions

1. 1.

   Peel and dice the shallot, garlic, and celery root. Wash and drain the cauliflower.

2. 2.

   Sauté all vegetables lightly in hot oil. Deglaze with broth and simmer gently for about 25 minutes, stirring occasionally.

3. 3.

   Puree finely, stir in cream and crème fraîche, and season with salt, pepper, and nutmeg.

4. 4.

   Serve on plates and garnish with sprouts. Sprinkle additional nutmeg and pepper before serving.