Cauliflower cheese soup with cheese balls

Ingredients for 4 servings:

• ½ cauliflower
• 1 tbsp vegetable stock powder, granulated
• 3 tbsp processed cheese
• 3 tbsp Parmesan
• 20 g butter
• 2 tbsp sour cream
• salt and pepper
• 1 handful of pine nuts
• Parsley
• 50g Taleggio
• 50g Gorgonzola
• 1 shallot(s)
• 4 tbsp breadcrumbs
• Breadcrumbs for rolling
• frying fat

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Boil the cauliflower in water with the vegetable stock powder until soft. Purée the cauliflower in approximately 1 liter of cooking stock. Add the processed cheese, Parmesan, butter, and sour cream, mix well, and bring to a boil. Season with salt and pepper. Roast the pine nuts in a small pan without fat until they begin to smell. For the filling, cut the cheese into pieces and finely chop with a hand blender along with the peeled and finely diced shallot. Now add enough breadcrumbs (from dry white bread or a roll, without seeds) to form a malleable mixture. Roll the mixture into cherry-sized balls. This should yield approximately 20 balls. Roll them in breadcrumbs and freeze for approximately two hours. Heat the frying oil and fry the balls for approximately 30-40 minutes. Remove and drain. Pour some soup into a deep plate, place 4-5 balls in it and sprinkle with parsley and pine nuts.