Cauliflower soup with almond balls

Ingredients for 4 servings:

• 1 kg cauliflower
• 1 onion(s)
• 2 cloves garlic
• 2 anchovy fillets in oil
• 1 tbsp oil (olive oil) and butter
• 1.2 liters of vegetable broth
• 40 g breadcrumbs
• 60 g almond(s), ground
• 2 eggs
• 1 egg(s), of which the egg white
• salt and pepper
• 1 bunch of parsley
• sweet cream, liquid (to taste)
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the cauliflower, divide it into florets, and wash it. Peel and finely chop the onion and garlic cloves. Drain and finely chop the anchovies. Heat the butter and oil and briefly sauté the prepared ingredients. Add the stock and cook everything over medium heat for 15 minutes. Then remove some of the cauliflower and keep warm. Puree the remaining soup. Mix the breadcrumbs and almonds with the eggs, salt, and pepper. Beat the egg whites until stiff and fold in. Let it sit for 15 minutes. Then, with wet hands, form small balls and cook in lightly boiling salted water for 10 minutes. Add the cauliflower, cream, and cooked balls to the soup, but do not let it boil any further. Season with salt, pepper, and lemon juice, and sprinkle with parsley and serve on large plates.