Cauliflower soup

Ingredients for 6 servings:

• 2 m.-large cauliflower
• 2 m.-sized onion(s)
• 2 m.-sized potatoes
• 100 g clarified butter
• 1 ½ liters of bone broth
• 200 ml almond yogurt (yogurt alternative)
• Sea salt
• White pepper, freshly ground
• Nutmeg, freshly grated
• chives

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Paleo

Clean the cauliflower, cut into florets, and set aside ¼ of the florets. Cut these into very small pieces. Peel and dice the onion and potato. Heat about 3/4 of the clarified butter in a saucepan and sauté the onions until translucent. Add the cauliflower and potatoes and sauté briefly. Then deglaze with bone broth and simmer for 20 minutes. Meanwhile, heat the remaining clarified butter in a pan and sauté the remaining cauliflower florets until tender and lightly browned. Wash the chives and cut them into small rolls. Once cooked, stir in the yogurt and purée the soup until finely chopped. Season with pepper, salt, and nutmeg, and add the fried florets and fat. Bring back to a boil briefly while stirring, then serve garnished with chives.