in Soup Recipes

Cauliflower soup with cream topping

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Ingredients for 4 servings:

  • 1 cauliflower
  • ½ liter vegetable broth
  • 1 egg(s), hard-boiled
  • 200 g cream
  • salt and pepper
  • nutmeg
  • 1 tbsp herbs (frozen)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Divide the cauliflower into florets and cook in boiling broth for about 15 minutes until soft. Puree the cauliflower in the broth. Add 100g of cream and bring to a boil. Season to taste. Dice the egg and mix with the herbs. Whisk the remaining cream until semi-stiff. Ladle the soup into mugs, spoon the cream over the soup, and serve sprinkled with the egg and herb mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cauliflower soup with cream topping

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