Cauliflower soup with Serrano chips

Ingredients for 4 servings:

• 1 small head of cauliflower
• 2 liters of meat broth, strong
• 1 tbsp, heaped Brunch Paprika Pepper
• salt and pepper
• chili
• nutmeg
• 50 ml cream
• 100 ml white wine
• 4 slices of Serrano ham

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Cut the cauliflower into small pieces, including the thin inner leaves and the stalk. Lightly sweat it in a pan and deglaze with the wine, then add the stock and simmer everything for 20 minutes until soft. Stir in the cheese and puree everything well. Now season to taste with the spices and stir in the cream. While the soup is cooking, place the ham on a baking tray lined with baking paper, add another layer of paper and weigh it down with a container (or a casserole dish). Then bake in the oven at 160°C (fan oven) for approx. 15 minutes. Then let it cool on kitchen paper. Serve the soup on plates and crumble the chips over it.