John Myers
Contents
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Ingredients
- 750 g Cauliflower fresh
- 1 pole Leek only the white
- 250 g Potato freshly peeled
- 1 piece Fresh onion
- 1 piece Fresh shallot
- 25 g Salted butter
- Fresh thyme and Fresh bay leaf
- 250 ml Chicken broth
- 50 ml Cauliflower water
- 150 ml Creme fraiche Cheese
- Salt and pepper from the mill
- Freshly chopped chives
Instructions
- Cook the cauliflower in salted water for 10 minutes, drain and retain a little water. Finely chop the onion and shallot, cut the potatoes into small cubes, cut the white leek into thin rings.
- In a saucepan, sauté the onion, shallot, leek, thyme and bay leaf in butter, season with salt and pepper, add the stock and cauliflower water and bring everything to the boil. Add the diced potatoes and cauliflower florets cut into pieces and cook for a good quarter of an hour.
- Coarsely puree the whole thing (remove the thyme and bay leaves beforehand), stir in the crème fraîche and season again with salt and pepper.
- Serve and sprinkle with pepper from the mill and freshly chopped chives.
- Bon appétit;)) !!!
- Tip 6: to emphasize the acidity of the crème fraîche, I added a sip (approx. 15 cl) of tart white wine to the soup, a tart cider would also be possible, I'll try that next time.
Nutrition
Serving: 100gCalories: 69kcalCarbohydrates: 4.3gProtein: 2gFat: 4.8g
