John Myers
Contents
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Ingredients
- 200 g Potatoes
- 300 g Cauliflower
- 600 ml Vegetable broth (3 teaspoons instant)
- 1 Bay leaf
- 100 g Cooking cream
- 1 tsp Coarse mustard
- 100 g Ham sausage with garlic
- 2 Slices of toast
- 0,5 tbsp Butter
- 1 big pinch of salt
- 1 Pinch of pepper
- 0,5 tbsp Butter
Instructions
- Dice toast bread and toast with butter (½ tbsp) while stir-frying. Peel the sausage and cut into strips. Peel, wash and dice the potatoes. Clean the cauliflower, cut into small florets and wash. Cook the potatoes and cauliflower in vegetable stock and with a bay leaf for about 15-20 minutes. Remove the bay leaf, purée finely with a hand blender and season / season / refine with cooking cream (100 g), coarse mustard (1 teaspoon), salt (a big pinch), pepper (1 pinch) and butter (½ tbsp). Serve cauliflower soup with strips of ham sausage and croutons.
Nutrition
Serving: 100gCalories: 147kcalCarbohydrates: 13.9gProtein: 1.8gFat: 9.3g
