John Myers
Ingredients for 4 servings:
- 1 cauliflower, approx. 1 kg
- 300 g potatoes, mainly waxy
- 1.2 liters of water or vegetable broth
- 2 stalk(s) leeks, only the white part
- 1 tbsp butter
- salt and pepper
- 40 g Parmesan, freshly grated
- nutmeg
- 1 tbsp parsley, finely chopped
- 1 tbsp chives
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
vegetarian and elegant
Cut the cauliflower into florets. Peel and dice the potatoes. Bring water or broth to a boil, season well with salt, and simmer the vegetables for 15 minutes. Trim and finely slice the leeks. Melt the butter in a pan and sauté the leeks until soft. Add to the cauliflower mixture and simmer for 5 minutes. Mash the vegetables with a potato masher—or purée half of the soup in a blender, then return it to the pot. Simmer gently for another 5 minutes. Stir in the Parmesan cheese and season with nutmeg. Season to taste with salt and pepper. Sprinkle with parsley and chives to serve. For a stronger flavor, replace the Parmesan with blue cheese. Or stir in a generous pinch of garam masala at the end. For a festive twist, garnish with thin strips of smoked salmon or crispy fried pancetta slices and toasted almond flakes. It becomes truly elegant with a few fried scallops, a dollop of crème fraîche and a spoonful of caviar.
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