Cheese soup "Cauliflower Gyros"

Ingredients for 4 servings:

• 1 head of cauliflower
• 500 g gyros meat, ready-made or marinated yourself
• 200 g whipped cream
• 500 g herb cheese spread
• 200 g herb cream cheese
• 0.1 liter white wine
• 2 liters of vegetable broth
• Salt
• nutmeg
• Parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

improvised modification of the old classic

Fry the gyro on all sides for about 10 minutes until crispy. Cut the cauliflower into bite-sized florets. Cook in 2 liters of vegetable stock for 8-12 minutes, depending on how tender you like it. Remove the pot from the heat, remove half of the cauliflower, place it in a colander, and rinse briefly with cold water. Drain all but 1 liter of the cooking liquid and finely puree the other half of the cauliflower in it. Stir in the cheeses and melt. Then add the cream and white wine and bring back to a boil briefly. Add the gyro and cauliflower from the colander to the soup. Season with salt and freshly grated nutmeg, and garnish with freshly chopped parsley. Serve with toasted white bread or a warmed herb baguette.