Cauliflower Cream Soup with fine Crumbs

Clean the cauliflower and cut into small florets. Peel and finely dice the onion. Peel the potatoes and cut them into small cubes.

Heat the butter lard and first sear the onion well. Then add the cauliflower and potatoes and sauté everything further. Deglaze with the hot vegetable stock and cream. Now add a little salt and simmer the vegetables on a low heat until soft.

For the crumbs, we pluck the rosemary leaves and cut them very finely together with the raisins. We heat some olive oil in a pan and add everything together with the breadcrumbs and toast it until golden brown. We now season the whole thing with a little salt and a very small pinch of Espelette pepper.

When the vegetables are done, the soup is finely pureed and finely balanced with a little lemon juice, salt & pepper and freshly grated nutmeg.

Put the finished soup in a soup cup and sprinkle with the breadcrumbs, add a few drops of fine olive oil and ..... enjoy your meal .....