Cauliflower Potato Soup with Egg

Summary

Prep Time	10 mins
Cook Time	20 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Clean and wash the cauliflower and cut into small florets. Clean, peel, rinse and dice the carrot and celery. Peel and wash the potatoes and cut into small wedges. Peel and dice the onion.
Melt the butter in a soup pot and fry the onion, carrot and celery cubes in it. Deglaze with the vegetable stock, add the potato wedges and cover and simmer over a low heat for about 10 minutes. Season with a little salt and a few turns of black pepper from the mill. Then add the cauliflower florets and simmer for another 10 minutes.
Boil the eggs until they are waxy or hard (as you like). Season the soup with a little salt, a few turns of black pepper from the mill and a little nutmeg and serve on deep plates. Peel the eggs, cut them in half lengthways and add them to the soup. Garnish with a little parsley.

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