Summary

Ingredients

• 4 potato (s), waxy
• 3 slices toast
• 400 g cauliflower
• 100 g parmesan cheese
• 3 tablespoon butter
• 1 tablespoon potato starch
• 125 ml cream
• 125 ml crème fraîche
• 1 tablespoon sour cream
• Seasoned Salt
• Salt, from the mill
• Black pepper from the mill

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Instructions

1. Preheat the oven to 180 degrees circulating air.
2. Cut the toast into cubes and fry in a pan with a little butter until golden brown. Then drain the bread cubes on kitchen paper and place on a baking sheet.
3. Grate the cheese and portion on the bread cubes. Put the baking sheet in the oven for ten minutes.
4. Peel the potatoes and cook them together with the cauliflower in a saucepan with herbal salt water until soft.
5. Then pour off 100 milliliters of the vegetable stock into a second saucepan. Puree the remaining vegetable stock with the cauliflower and potatoes. Gradually add the crème fraîche and cream and puree everything together again. Season to taste with herb salt, salt and pepper. Take the cheese croutons out of the oven.
6. Put the cauliflower cream soup in a plate, garnish with the cheese croutons and serve.