Summary

Ingredients

• 1 kg cauliflower
• 1 onion (s)
• 2 cloves garlic
• 2 anchovy fillet (s) in oil
• 1 tablespoon oil (olive oil) and butter
• 1.2 liters vegetable stock
• 40 g breadcrumbs
• 60 g almond (s), round
• 2 egg (s)
• 1 egg (s), including the egg white
• salt and pepper
• 1 bunch parsley
• sweet cream, liquid (to taste)
• Lemon juice

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Instructions

1. Cauliflower, clean, cut into florets and wash. Peel and finely chop the onion and garlic cloves. Drain and finely chop the anchovies. Heat the butter and oil and briefly sear the prepared ingredients. Pour in the broth and cook everything over a medium heat for 15 minutes. Then remove part of the cauliflower and keep warm. Puree the rest of the soup. Mix the breadcrumbs and almonds with the eggs, salt and pepper. Beat egg whites until stiff and fold in. Let it soak for 15 minutes. Then shape small balls with damp hands and simmer in slightly boiling salted water for 10 minutes. Add cauliflower, cream and cooked balls to the soup, but do not let it boil anymore. Season with salt, pepper, lemon juice and sprinkle with parsley on large plates.