Cauliflower Soup with Serrano Chips
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small Head cauliflower
- 2 liters meat broth, strong
- 1 tablespoon, heaped brunch peppers hot peppers
- salt and pepper
- chili
- nutmeg
- 50 ml cream
- 100 ml white wine
- 4 slices Serrano ham
Print Recipe
Pin Recipe Instructions
- Cut the cauliflower into small pieces, including the fine inner leaves and the stalk. Sweat lightly in a saucepan and deglaze with the wine, then pour in the broth and simmer for 20 minutes until soft.
- Stir in the cheese and puree everything well. Now season with the spices and stir in the cream
- While the soup is boiling, place the ham on a baking sheet lined with baking paper, cover with another layer of paper and weigh it down with a container (casserole dish), then bake in the oven at 160 ° C (fan oven) for about 15 minutes. Then let cool on kitchen paper.
- Arrange the soup on plates and crumble the chips over them.
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