John Myers
Contents
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Ingredients
- Salt
- Pepper
- Sugar
- 1 Pc. Cauliflower
- 200 g Shallots
- 300 ml Vegetable broth
- 150 ml Cream
- 0,25 Pc. Cauliflower yellow
- 1 Pc. Yeast dough finished product
- 0,25 Pc. Red cauliflower
- 0,25 tsp Cashmere curry
- 1 Pc. Sliced salt lemon pickled
- 1 tbsp Olive oil
- 1 tbsp Steam poppy
Instructions
- Preheat the oven to 250 degrees.
- Finely cut the white cauliflower florets. Cut the shallots into small cubes. Sweat both lightly in butter and deglaze with broth, bring to the boil and thicken with cream. Puree finely in a blender and season with salt and pepper.
- Cut large florets from the yellow cauliflower, season with salt and sugar, place in the oven on a baking sheet.
- Slice the tip of a knife from the salt lemon in each of the deep plates, then distribute the soup on top. Place a yellow cauliflower floret in the middle, drizzle with a little olive oil and sprinkle with poppy seeds. Place the yeast pastries on the edge.
- Image rights: Wiesegenuss
Nutrition
Serving: 100gCalories: 114kcalCarbohydrates: 1.4gProtein: 0.9gFat: 11.8g
