in Soup Recipes

Blomekohl-Ädäppel-Zupp à la Didi

updated

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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.

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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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Blomekohl-Ädäppel-Zupp à la Didi