John Myers
Cauliflower Cream Soup
The perfect cauliflower cream soup recipe with a picture and simple step-by-step instructions.
- 1 piece Cauliflower fresh
- 1 piece Kohlrabi fresh
- 1 piece Carrot red
- 1 lb Meatbones
- 200 g Raw ham
- 1 piece Onion white
- 1 piece Clove of garlic
- 0,125 piece Fresh celery
- 75 g Clarified butter
- 25 g Butter
- 2 disc Toast
- 1 pinch Nutmeg
- 2 piece Spring onions fresh, cut
- 1 Handful Chopped parsley
- 2 liter Bone broth
- 2 tbsp Soy sauce
- Salt
- Pepper
- Cook a broth from the meat bones and vegetable cleaning residues, this should be prepared and drawn with cold, unsalted water.
- In the finished strained broth, cook the cauliflower florets and the diced kohlrabi, onions and carrot pieces, after 15 minutes remove some cauliflower florets to add them to the soup later.
- After a cooking time of approx. 30 minutes, pass through the soup or use the puree stick to make a cream soup, put the spring onion rings, parsley and cauliflower florets back into the soup, simmer briefly and season everything with the spices. Be careful with the nutmeg, it shouldn’t taste good!
- To serve the soup, add a few more cubes of white bread, roasted in butter, and you’re done!
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