Cauliflower soup with cheese

Ingredients for 2 servings:

• 200 g cauliflower, cut into florets
• 1 tsp salt or sea salt
• 200 ml water
• 1 tsp butter
• 1 tbsp butter
• 1 tbsp flour
• 150 ml vegetable broth or meat broth
• 2 tbsp coffee cream (3% fat)
• 1 tbsp cheese (Emmental), grated or diced
• 1 pinch of nutmeg
• 8 peas (baking peas)
• 1 tbsp chives
• 1 pinch(s) pepper, white
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

garnished with croutons and fresh chives

Heat 200 ml of water with 5 g of sea salt and the teaspoon of butter. At the same time, cut the cauliflower into bite-sized pieces. Add them to the cooking water and cook for approx. 10-15 minutes, depending on the size, until al dente. In a second pot, foam 1 tablespoon of butter, add 1 tablespoon of flour, and make a light roux. Now collect the cauliflower cooking liquid and stir it into the roux in equal parts with the vegetable stock, and bring to a boil. Set aside a few cauliflower florets as a garnish. Add the rest of the cauliflower to the stock. Add the coffee cream and the Emmental cheese (grated or finely diced). Season to taste with a little white pepper and a little salt, and grate in a small pinch of nutmeg. Purée everything. Bring to a simmer and season to taste. Add the remaining cauliflower florets, heat through, and then serve garnished with the garden peas and some chives.