Cheese and cauliflower soup

Ingredients for 4 servings:

• 500 g cauliflower
• 500 g Romanesco or broccoli
• 2 onions
• 1 tbsp butter or margarine
• 2 tsp vegetable stock powder
• 125 g grated cheese, of your choice
• 125 g sweet cream
• Iodized salt
• 4 slice(s) smoked salmon
• 2 tsp poppy seeds
• Pepper, white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean and wash the cauliflower and Romanesco, and divide into florets. Peel and finely dice the onions. Heat the fat and sauté the onions. Add the florets, sauté briefly, and deglaze with 3/4 liter of water. Bring to a boil and stir in the vegetable stock. Cook over medium heat for about 15 minutes. After 10 minutes, remove 2 florets at a time and set aside. Puree the vegetables, add the cheese, and melt. Pour in the cream and season to taste. Arrange on plates, slice the reserved florets, and thinly strip the salmon. Serve both in the soup and sprinkle with poppy seeds.