Creamy Cauliflower Soup with Tomatoes and Croutons

Ingredients

• 2 Tomatoes
• 2 slices of toast bread
• 2 tbsp freshly grated Parmesan
• 1 cauliflower (about 800 g)
• 800 ml vegetable broth
• 1 Shallot
• 1 tbsp Sunflower oil
• Salt
• white pepper
• nutmeg
• 1 tbsp flour
• 100 ml heavy cream (30%)
• 2 tbsp lemon juice
• 1 tbsp fresh chopped parsley

Instructions

1. 1.

   Heat the tomatoes in boiling water, cool them, quarter, core and slice into strips. Preheat the oven to 200°C on grill mode for the croutons. Sprinkle the toast slices with cheese and broil under the grill until golden brown. Remove from the oven, cut into small diamonds and let cool.

2. 2.

   Clean, wash and break the cauliflower into florets and cook them in boiling broth for about 6 minutes until al dente. Drain, reserve the liquid, cool the florets and drain well.

3. 3.

   Peel and finely chop the shallot and sauté it in hot oil until translucent. Set aside about a quarter of the florets as soup garnish, add the rest to the sautéed onion and cook briefly, season with salt, pepper and nutmeg, dust with flour, pour in the cooking liquid and simmer gently for about 10 minutes. Then puree finely, add the cream and season with salt, pepper and lemon juice. Add the remaining florets and tomatoes to the soup and serve in bowls. Sprinkle with croutons and parsley before serving.