John Myers
Ingredients for 4 servings:
- 400 g minced meat, mixed
- 1 head of cauliflower
- 1 liter chicken broth or meat broth
- 200 ml white wine
- 2 spring onions
- 5 large mushrooms
- 3 carrots
- 5 cloves garlic
- 75 g ribbon pasta, narrow
- some butter
- 200 g cream or cream substitute
- some salt and pepper
- some sunflower oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
with a dash of white wine and thin ribbon noodles
Fry the minced meat and sliced mushrooms thoroughly in a pan with sunflower oil, seasoning well with salt and pepper. Remove the minced meat and mushrooms from the pot and set aside. Briefly fry the spring onions in the same pot, deglaze with white wine, and top up with the chicken stock. Add the cauliflower florets and finely chopped carrots, along with the cream and pasta, and simmer gently for about 10-15 minutes. Remove a few cauliflower florets and a little stock and puree them finely with the garlic. Then return them to the soup with the minced meat and bring back to a boil briefly. Season with salt and pepper. Finally, add a little butter, stir through, and do not allow to boil again. Tip: Also tastes good with broccoli instead of cauliflower.
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