Sardine Cream Soup with Almond Cauliflower

Name: Sardine Cream Soup with Almond Cauliflower
Prep time: 20 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: German
Ingredients: 3 shallots; 6 ripe tomatoes; 2 stalks celery; 2 tbsp olive oil; 1 sprig thyme; 500 g fresh sardines (headless); dry white wine; 1 bouillon cube (for 0.5 l broth); 250 ml milk; 125 ml heavy cream; 1 small garlic clove; Salt; ground pepper; 1 tsp tomato ketchup; 500 g Cauliflower; 40 g Butter; 40 g whole blanched almond kernels

Prep: 20min

| Servings: 4 | Cook: 30min

A creamy sardine soup featuring almond-infused cauliflower, fresh ingredients from the cooking category. Try this and more recipes from Spoonsparrow!

Ingredients

3 shallots
6 ripe tomatoes
2 stalks celery
2 tbsp olive oil
1 sprig thyme
500 g fresh sardines (headless)
dry white wine
1 bouillon cube (for 0.5 l broth)
250 ml milk
125 ml heavy cream
1 small garlic clove
Salt
ground pepper
1 tsp tomato ketchup
500 g Cauliflower
40 g Butter
40 g whole blanched almond kernels

Instructions

1.
Peel and dice shallots. Rinse tomatoes and quarter them. Wash, trim, and slice celery into rounds.
2.
Heat olive oil in a large pot. Sauté shallots, tomatoes, celery, and thyme. Add sardines, rinse briefly, and sauté for a moment. Warm white wine, pour over the mixture, and simmer uncovered for about 10 minutes. Stir in bouillon cube, milk, and cream; let it gently simmer for another 10 minutes.
3.
Strain the soup through a fine sieve and press solids with a spoon to extract liquid. Simmer again for 5-10 minutes. Peel garlic, squeeze into the soup, and season with salt, pepper, and tomato ketchup.