Resa's Cauliflower and Lemon Soup

Ingredients for 2 servings:

• 1 head of cauliflower
• ½ candied lemon
• 1 potato(s)
• 1 tbsp vegetable broth
• pinch(s) of salt
• some nutmeg
• some butter
• 0.33 cups of cream
• 1 egg(s)
• some breadcrumbs
• 2 potatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick, super delicious vegetarian soup

First, I remove the leaves from the cauliflower and wash it thoroughly. Then, with a sharp knife, I cut the head into small pieces. If I want to cook the soup with garnish, I try to keep as many florets as possible. The stalk is also used, of course. Then I peel the potato, cut it into pieces, and add it to a medium-sized pot with the cauliflower. The potato will provide a good binding and consistency later. I then just cover the vegetables with water. The more water I use here, the more liquid the soup will be. Personally, I prefer to use less water and add a little more later if necessary. I then let the cauliflower simmer with the lid on for about 15 minutes until it is tender. Then I puree the vegetables with an immersion blender and season the soup with a tablespoon of vegetable stock, a little salt and nutmeg if desired, and the juice of half a lemon. I then bring everything back to a boil and add a dash of cream, if desired. Sometimes you just like something solid between your teeth. I take about 6 cauliflower florets and, after about 10 minutes of cooking, remove them from the boiling water while they are still firm to the bite and set them aside. Then I peel two potatoes and dice them. I fry the cubes in melted butter. When they are golden brown, I remove them from the pan and fry the cauliflower florets in the same pan, having previously breaded them. I then break an egg into small pieces and season it with salt and pepper. I then dip the cauliflower in the egg and then coat it in breadcrumbs. Then I fry them in the butter until golden brown. Once the soup is pureed, I add the potato pieces. I add the florets only when they are on the plate, as they stay crispier that way. The number of servings refers to the soup as a main course. As a starter, it also serves 4 people.