Cauliflower-carrot Soup with Carrot Straw and Creme-fraiche Blobs on Top

Cut the cauliflower into small florets, peel the stalk and cut into large pieces. The cauliflower greens (just put the small, delicate leaves aside). Peel the carrots (cut 300 g in oblique slices), melt the butter in a saucepan, sauté the cauliflower and carrots and add the vegetable stock. Let the soup simmer for about 30 minutes.

Finely puree the cauliflower and carrot soup with a blender, season with salt and pepper.

For the carrot straw, peel the remaining carrots (100 g) into thin strips with a zest ripper. Fry the strips in vegetable oil heated to 170 ° C until crispy. Remove and deep-fry the cauliflower leaves in them. Drain everything on kitchen paper and lightly salt.

Arrange cauliflower and carrot soup on plates, garnish with carrot straw, cauliflower leaves and creme fraiche.