Summary

Ingredients

• 200 g cauliflower, cut into florets
• 1 teaspoon salt or sea salt
• 200 ml water
• 1 teaspoon butter
• 1 tablespoon butter
• 1 tablespoon flour
• 150 ml vegetable broth or meat broth
• 2 tablespoon coffee cream (3% fat)
• 1 tablespoon cheese (Emmentaler), grated or diced
• 1 pinch (s) nutmeg
• 8 peas (baking peas)
• 1 tablespoon chives
• 1 pinch (s) white pepper
• 1 pinch (s) salt

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Instructions

1. Heat 200 ml water with 5 g sea salt and the teaspoon butter. At the same time, cut the cauliflower into bite-sized pieces. Pour into the boiling water and cook until firm to the bite for approx. 10-15 minutes, depending on the size.
2. In the second pot, foam up 1 tablespoon of butter, add 1 tablespoon of flour and prepare a light roux. Now collect the cauliflower stock and stir in equal parts with the vegetable stock into the roux and bring to the boil.
3. Set aside some cauliflower florets as a garnish. Add the rest of the cauliflower to the broth. Also add the coffee cream and the Emmentaler (grated or finely diced). Season with a little white pepper and a little salt and rub a small pinch of nutmeg over it. Puree everything. Let it simmer and season to taste.
4. Add the remaining cauliflower florets, heat and serve garnished with the baked peas and some chives.