Cauliflower Soup with Garlic Croutons
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ cauliflower
- Salt and pepper, whiter
- 25 g butter
- 400 ml vegetable stock
- 5 tablespoon heavy cream
- 2 slices toast
- 1 clove garlic
- 1 tablespoon oil (sesame oil)
- 1 tablespoon chervil leaves
- 1 onion (s)
Print Recipe
Pin Recipe Instructions
- Clean the cauliflower, cut into large florets, cook in plenty of salted water for 5-6 minutes and drain well. Chop 3/4 of the cauliflower. Divide the remaining cauliflower into fine florets and set aside for the garnish.
- Peel and finely dice the onion. Melt 15 g butter and fry the onion in it. Add the chopped cauliflower and fry briefly. Top up with the vegetable stock and cream and cook for 3 minutes over a mild heat. Season with salt and pepper and set aside.
- Debark the bread and cut into 1 cm cubes. Peel the garlic and cut into fine cubes. Heat the sesame oil. First add the toast and the garlic, then the rest of the butter. Roast until golden brown while turning. Take the croutons out of the pan and drain them on kitchen paper.
- Roast the sesame seeds in a pan without fat while stirring until golden brown.
- Finely puree the cauliflower soup with a cutting stick. Add the cauliflower florets and let them get hot.
- Serve the cauliflower soup with garlic croutons, sprinkle with sesame seeds and garnish with chervil.
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