Pureed cauliflower soup

Ingredients for 2 servings:

• 300 g cauliflower
• Iodized salt
• 1 tsp butter (sour cream butter)
• 1 tsp flour (spelt flour), type 630
• 1 sprig(s) dill
• 2 tbsp sour cream
• 1 pinch of ginger powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash and trim the cauliflower, divide it into florets, and cook in boiling salted water for 5 to 8 minutes until al dente. Drain the cauliflower in a sieve, reserving the liquid and allowing it to cool. Melt the sour cream and butter in a saucepan and add the spelt flour. Sauté gently while stirring, then deglaze with 1/2 liter of cooled cauliflower liquid. Set aside a few cauliflower florets for the garnish, add the rest to the pan, stir through, and simmer over low heat for about 10 minutes. Meanwhile, wash and dry the dill, and finely chop the leaves. Purée the soup with a hand blender, refine it with sour cream, and season with iodized salt and ginger powder. Add the cauliflower florets to the soup, reheat the soup, and serve sprinkled with the dill.