John Myers
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Cauliflower Soup with Croutons
The perfect cauliflower soup with croutons recipe with a picture and simple step-by-step instructions.
For the cauliflower soup:
- 1 head Cauliflower, about 1 kg
- A bit of sAlt
- 4 Shallots
- 40 g Butter
- 1 tbsp Flour
- 750 ml Vegetable broth
- 500 ml Poultry stock, alternatively vegetable stock
- Pepper, nutmeg
- 200 g Cream
- 100 g Creme fraiche Cheese
For the croutons:
- 2 Discs Sourdough or crust bread
- 2 tbsp Butter
- 1 pinch Salt
- For the croutons, cut the bread into small cubes. Heat the butter in a coated pan, add salt and fry the bread cubes until crispy, remove from the pan and set aside
- Clean the cauliflower and cut into small florets. Soak the florets in lightly salted water for about 30 minutes. Peel and finely dice shallots. Heat 20 g butter, fry the shallots in it and add the cauliflower florets. Dust with a little flour, stir in the stock and stock and let everything simmer for about 30 minutes. Remove about 4 tablespoons of florets and set aside. Puree the soup and season with salt, pepper and a little nutmeg.
- Add the cream and creme fraiche and season to taste again. Add the remaining florets to the soup and warm up
- Divide the soup on plates and serve sprinkled with croutons.
- Tip 5: If you don’t want to do without meat, you can cut 1 chicken breast fillet into strips. Heat 1 tablespoon of oil and sweat 1 teaspoon of curry in it. Add the shredded chicken breast fillet and stir-fry. Spread the fried chicken slices over the soup.
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