John Myers
Cauliflower Cream Soup with fine Crumbs
The perfect cauliflower cream soup with fine crumbs recipe with a picture and simple step-by-step instructions.
- 1 smaller Fresh cauliflower, approx. 600 gr.
- 2 small Onion
- 2 piece Potatoes, about 150 gr.
- Clarified butter
- 500 ml Vegetable stock
- 200 ml Cream
- Salt
- Black pepper from the mill
- Lemon juice
- Freshly grated nutmeg
- 1 branch Rosemary
- 1 tbsp Raisins
- 1 tbsp Breadcrumbs
- Olive oil
- Salt
- Espelette pepper
- 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 …..
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