Cauliflower cream soup

Ingredients for 2 servings:

• 1 onion(s)
• 550 g cauliflower
• 100 g potatoes
• 2 tsp butter
• 750 ml vegetable stock
• 100 ml whipped cream
• 1 tsp olive oil
• ½ bunch chives
• ½ tsp lemon zest, grated
• 1 dashes lemon juice
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Dice the onion and trim the cauliflower. Break off 200g of cauliflower florets and set aside. Peel and dice the stalk of the remaining cauliflower and finely chop the florets. Peel and finely dice the potatoes. Sauté the onions in a saucepan with 1 teaspoon of butter until translucent. Briefly sauté the finely chopped cauliflower and diced potatoes. Add the vegetable stock and heavy cream, bring to a boil, and simmer over medium heat for 20 minutes. Slice the remaining cauliflower florets and fry in a pan with 1 teaspoon of butter and 1 teaspoon of olive oil over medium heat for about 10 minutes until light brown. Season with salt and pepper. Add the grated lemon zest and a dash of lemon juice to the soup and puree everything until smooth. Season with salt and pepper and serve with the fried florets and chives.