John Myers
Contents
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Ingredients
- 600 g 500 - 600 g minced meat half and half
- 1 tbsp Oil
- 700 g 500 - 700 g cauliflower
- 300 g 250-300 g potatoes
- 1200 ml 1000 - 1200 ml broth (5 - 6 tsp instant)
- 100 g Cream cheese
- 100 g Cooking cream
- 0,5 tsp Salt
- 0,25 tsp Pepper from the grinder
- 1 big pinch of nutmeg
- 0,5 tsp Hot chili sauce
- 0,5 tsp Sugar
- 1 Baguette
- Basil for garnish
Instructions
- Fry the minced meat with oil (1 tbsp) in a pan until crumbly. Clean the cauliflower, cut into small florets, roughly dice the stalks, wash and drain well. Peel, wash and dice the potatoes with the peeler. Cook the cauliflower and potatoes in the vegetable stock (1000-1200ml) until cooked (approx. 20 minutes). Add processed cheese (100 g) and cooking cream (100 g) to the soup and puree finely with a hand blender. Add the minced meat and season the soup with salt (½ teaspoon), pepper (¼ teaspoon), nutmeg (1 big pinch), hot chilli sauce (½ teaspoon) and sugar (½ teaspoon) and serve garnished with basil. Serve with baguette.
Nutrition
Serving: 100gCalories: 248kcalCarbohydrates: 6.3gProtein: 0.3gFat: 25.1g
