Summary

Ingredients

• 1 cup sweet cream
• 2 cups herb quark
• 40 grams flour
• 50 grams sugar
• 1 head cauliflower
• 2 cloves garlic
• 6 tablespoon butter
• 1 can mushrooms, sliced
• 300 ml broth, instant
• 4 dashes Maggi
• 3 dashes soy sauce
• 2 tablespoon dill
• 1 tablespoon, leveled thyme

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Instructions

1. Cook the cauliflower in salted water for between 20 and 35 minutes, depending on its size.
2. Melt the butter in a large saucepan and sweat the sugar with the flour in it until it is light brown. Deglaze with the broth, bring to the boil and then add the quark and cream over low heat. Add the dill and thyme and simmer for another 3 minutes.
3. Add the cauliflower and garlic and chop everything well with a hand blender.
4. Add the champions, heat and season with Maggi and soy sauce.
5. This is now a very tasty soup or sauce that goes perfectly with pasta or baked potatoes, for example, but also works great as a dip for potato wedges or even chips (as a dip, possibly without mushrooms)!