in Soup Recipes

Blomekohl-Ädäppel-Zupp à la Didi

updated

Spread the love

Ingredients for 4 servings:

  • 320 g cauliflower, cooked
  • 280 g potatoes, cooked
  • 250 ml whipped cream
  • 250 ml vegetable stock
  • 1 pinch(s) nutmeg, freshly grated
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cauliflower and potato soup, leftovers

Cut 75g of cauliflower and 75g of potatoes into small cubes and roast them in a nonstick pan without fat until golden brown. Puree the remaining cauliflower and potatoes with the vegetable stock and then bring to a boil. Add 250ml of cream and season with salt, pepper, and nutmeg. Serve the soup in soup bowls or deep plates, sprinkle with croutons, and serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Blomekohl-Ädäppel-Zupp à la Didi

Wholemeal oat bread No. 9