Summary

Ingredients

• 700 g cauliflower, cleaned
• salt
• 100 g onion (s), finely diced
• 25 g butter
• 800 ml vegetable stock
• 100 g whipped cream
• Pepper, white a. d. Mill
• 3 slices toast
• 25 g herb butter
• 1 tablespoon oil, (sesame oil)
• 20 g sesame seeds
• 1 tablespoon chervil leaves

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Instructions

1. Divide the cauliflower into large florets, cook in salted boiling water for 5 to 6 minutes and drain well. Finely chop 3/4 of the cauliflower. Divide the rest of the cauliflower into fine florets and set aside for the garnish.
2. Melt the butter and sauté the onions until translucent. Add the chopped cauliflower and sauté briefly. Top up with vegetable stock and cream and simmer for 3 minutes. Season with salt and pepper and set aside. Debark the bread and cut into 1 cm cubes. Heat the sesame oil. First add the toast, then the herb 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 dry pan until golden brown while turning. Finely puree the cauliflower soup. Add cauliflower florets and heat. Serve the cauliflower soup in preheated plates, add the croutons, sprinkle with sesame seeds and garnish with chervil leaves.