Creamy Cauliflower Soup with Almonds

Ingredients

• 1 medium cauliflower
• 2 shallots (finely chopped)
• 800 ml vegetable stock
• 250 ml heavy cream
• butter
• 100 g almond slivers
• Salt
• white pepper (freshly ground)
• Nutmeg (freshly grated)
• 1 tsp ginger powder (ground)

Instructions

1. 1.

   Clean, wash and cut the cauliflower into florets. Roast the almond slivers in a pan without adding fat, turning them from all sides.

2. 2.

   In a pot melt 30 g butter and sauté the shallots until translucent. Add the florets and cook briefly, then pour in the vegetable stock (the cauliflower should be just covered; add an extra 100 ml if needed) and bring to a boil. Reduce heat and simmer for 6 minutes over medium heat. Once the cauliflower is tender, stir in the cream, bring back to a boil, and simmer for another 2 minutes.

3. 3.

   Remove the pot from the stove and puree the soup until smooth. Season with salt, pepper, nutmeg, and ginger. Ladle the soup into bowls and sprinkle with the toasted almond slivers before serving.