Summary

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

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Instructions

1. 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.
2. Stir in the cheese and puree everything well. Now season with the spices and stir in the cream
3. 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.
4. Arrange the soup on plates and crumble the chips over them.