Summary

Ingredients

• 1 large cauliflower
• salt and pepper
• 800 ml water
• Nutmeg, freshly grated
• 200 ml cream
• 8 large shrimp (s)
• 2 stems dill
• some butter

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Instructions

1. Clean and wash the cauliflower and peel off a few florets. Cut the remaining cauliflower into slices. Then bring the cauliflower florets and 800 ml water to the boil, salt and cook for about 10 minutes.
2. Take out the cauliflower florets, drain and keep warm. Finely puree the rest of the soup with the mixer. Season the soup with salt, freshly ground pepper and plenty of freshly grated nutmeg and keep it warm.
3. Whip the cream until semi-stiff and chill. Clean the prawns, remove the intestines, wash and dry them. Heat the butter in a pan, fry the prawns in it for about 5 minutes, then season with salt and pepper.
4. Wash the dill, shake it dry and pluck the fine leaves from the stems. Distribute the soup on soup plates and add a dollop of cream to the soup. Place the cauliflower florets and prawns on top. Serve the soup sprinkled with dill.