in Soup Recipes

Cauliflower soup with smoked salmon

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Ingredients for 8 servings:

  • 1 cauliflower (approx. 750 g)
  • 60 g butter
  • 1 liter of broth
  • ⅛ liter white wine
  • 1 tbsp lemon juice
  • 2 egg yolks
  • ⅛ liter whipped cream
  • 100 g smoked salmon
  • 1 bunch of dill
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean and wash the cauliflower, cut it into florets, and sauté it in butter in a deep saucepan. Add the broth, white wine, and lemon juice, cover, and simmer for about 20 minutes. Then purée the soup with a hand blender and season with salt, pepper, and nutmeg. Do not boil the soup again. Whisk the egg yolks with the cream and stir into the soup. The egg yolks and cream should be at room temperature, so remove them from the refrigerator in good time! Cut the salmon into strips, chop the dill, and sprinkle both over the soup before serving.

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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.

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