Cauliflower Soup with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 heads cauliflower
- 125 ml milk
- 500 ml vegetable stock
- 2 tablespoon butter
- 2 tablespoon flour
- 200 g sheep cheese
- 1 bunch parsley or chervil
- Pine nuts, toasted
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cook the cleaned cauliflower, cut into florets, with the milk and the broth until soft. Drain and collect the liquid. Melt the butter in the pan, sweat the flour and slowly bring the collected liquid to a boil in the stoving oven, stirring constantly. Work the cauliflower florets and feta cheese into the liquid until frothy using the whisk or magic wand. Remove from the heat and season with salt, pepper and a little nutmeg. Fold in the chopped parsley and serve sprinkled with the roasted pine nuts.
- If you have meaty tripods in the house, you can fold in a glass of miniwini sausages with the parsley!
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