Heavenly cauliflower soup

Ingredients for 4 servings:

• 1 head of cauliflower
• 1 small potato(s), floury
• 40 ml cream
• 80 g butter
• 3 slices of ham (smoked ham)
• 40 g cheese of your choice, grated
• 5 pinches of pepper (grains of paradise – Guinea pepper) from the mill
• 2 pinches of mace
• 1 tsp honey, liquid
• 1 egg yolk
• 1 dashes lemon juice
• 600 ml water
• Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 40 minutes

earthy, hearty cauliflower soup with a heavenly character – also delicious vegetarian without ham

Before cooking, cut the cauliflower into small florets, as desired. Cut the tablespoon-sized potato into small cubes, clean the cauliflower stalk and also cut into small cubes. Season approximately 600 ml of water with salt, ground grains of paradise, mace, and honey to taste, and bring to a boil. Add the cauliflower florets to the boiling water and cook for 15 minutes until al dente but not hard, then remove from the boil. Now add the potato and stalk to the boiling water. Increase the heat, cook the stalk and potato until soft, and then puree finely with a hand blender. Add the finely chopped ham and bring to a boil briefly. Then add the egg yolk, cream, butter, and cheese, stir well, season to taste, and finally return the florets to the soup. The potato, egg yolk, cream, and butter give the soup a beautifully creamy texture, even without thickeners, and lose the one-sided cabbage flavor without overpowering it. But please don’t add too many potatoes, or the soup will lose its cauliflower flavor. The grains of paradise are simply indescribable; they lend the dish a warm, not overly spicy flavor with a hint of ginger and cinnamon—ideal for any vegetable.