Cauliflower soup with bread, raisin and chili crumbs

Ingredients for 4 servings:

• 2 onions
• 700 g cauliflower
• 250 g potatoes
• 1 tbsp butter
• 200 ml whipped cream
• 2 sprigs rosemary
• 2 tbsp raisins
• 2 tbsp olive oil
• 50 g breadcrumbs
• ½ tsp chili flakes, dried
• some salt and pepper
• some nutmeg, freshly grated
• 2 tsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and finely dice the onions. Clean and rinse the cauliflower, and divide it into small florets. Peel, wash, and roughly dice the potatoes. Melt butter in a saucepan and sauté the onions until translucent. Add the cauliflower and potatoes, sauté briefly, and season with salt. Add 1 liter of water and cream, bring to a boil, and simmer covered over medium heat for 20 minutes. Meanwhile, chop the needles from the rosemary sprigs and raisins. Heat olive oil in a pan. Toast the breadcrumbs with the rosemary and raisins until golden brown. Season the breadcrumbs with salt and dried chili flakes. Purée the soup finely and season with salt, pepper, freshly grated nutmeg, and 2-3 teaspoons of lemon juice. Sprinkle the cauliflower soup with the breadcrumb mixture and drizzle with a little olive oil. Serve.