Cauliflower cream soup Bremen style

Ingredients for 4 servings:

• 1 large cauliflower
• salt and pepper
• 800 ml water
• Nutmeg, freshly grated
• 200 ml cream
• 8 large shrimp
• 2 sprigs of dill
• some butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Clean and wash the cauliflower, and remove a few florets. Slice the remaining cauliflower. Bring to a boil with the cauliflower florets and 800 ml of water, season with salt, and simmer for about 10 minutes. Remove the cauliflower florets, drain, and keep warm. Finely purée the remaining soup in a blender. Season the soup with salt, freshly ground pepper, and plenty of freshly grated nutmeg, and keep warm. Whip the cream until semi-stiff and chill. Clean the prawns, devein them, wash them, and dry them. Heat the butter in a pan until very hot, fry the prawns for about 5 minutes, then season with salt and pepper. Wash the dill, shake it dry, and pluck the fine leaves from the stems. Ladle the soup into soup bowls, adding a dollop of cream to each. Arrange the cauliflower florets and prawns on top. Sprinkle the soup with dill and serve.