Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 cauliflower
- 200 g carrots or carrots
- 2 onions)
- 1 bunch parsley, smooth
- 125 g crème fraîche
- 250 ml vegetable stock
- 30 g butter
- 2 Table spoons milk
- salt and pepper
- 1 teaspoon lemon juice
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Clean, wash and roughly chop the carrots. Dice the onions.
- Melt the butter in a saucepan and sauté the carrots and onions in it. Then pour in the vegetable stock and cook the carrots covered for about 12-15 minutes.
- In the meantime, clean the cauliflower and cut into florets and cook in boiling salted water with the 2 tablespoons of milk for about 10-15 minutes.
- Puree the carrots with the hand blender. Add the crème fraiche and season with pepper, salt, cayenne pepper and lemon juice. Finally chop the parsley and stir into the sauce, save a few leaves for the garnish!
- Put the sauce in a shallow bowl and arrange the cauliflower florets on top.
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