Pea Soup with Cauliflower

Ingredients

• 200 g waxy potatoes
• 1 onion
• vegetable oil
• 500 g green peas
• 900 ml vegetable broth
• 3 tbsp freshly chopped herbs (e.g., parsley, basil, chervil)
• Salt
• Pepper (freshly ground)
• 400 g cauliflower florets
• 1.5 cm fresh ginger
• 1 Garlic clove
• 1 can saffron strands (0.1 g)
• 100 ml whipping cream
• Nutmeg (freshly grated)

Instructions

1. 1.

   Peel, wash and dice the potatoes into small cubes. Peel and finely chop the onion; sauté in 1 tbsp of oil until translucent. Add the peas and potatoes, pour in the broth, season with salt and pepper, stir in the herbs, and simmer over medium heat for about 20 minutes.

2. 2.

   Meanwhile, wash and trim the cauliflower, cut into bite-sized pieces, and blanch in boiling salted water for 8 minutes. Drain, shock in cold water, and let drain well.

3. 3.

   Peel and finely chop the ginger and garlic; sauté in 1 tbsp hot oil. Add the cauliflower and saffron, deglaze with cream, and simmer for 5 minutes. Season with salt and pepper.

4. 4.

   Puree the soup finely, strain through a fine sieve if desired, and adjust seasoning with salt, pepper, and nutmeg.

5. 5.

   Serve in bowls, garnished with cauliflower pieces.