Dubarry cream soup

Ingredients for 4 servings:

• 1 head of cauliflower
• 2 potatoes
• ½ liter of milk
• ½ liter vegetable broth
• some lemon juice, some dashes
• some nutmeg, freshly grated
• 80 g crème fraîche
• Salt and pepper from the mill
• 2 tbsp parsley, chopped

Instructions

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

with cauliflower and potatoes

Clean and wash the cauliflower, and cut it into florets. Peel, wash, and dice the potatoes. Combine the broth and milk and bring to a boil. Add the cauliflower and potatoes. Simmer gently for 20 minutes, then puree with a hand blender until the soup is nice and creamy. Add the lemon zest and nutmeg, whisk in the crème fraîche, season well with salt and pepper, and ladle into a soup tureen. Sprinkle with parsley. You can also add pan-toasted bread cubes. Tip: We recommend straining pureed soups through a fine sieve before serving and adding 2 tablespoons of whipped cream to enhance the soup.