Summary

Ingredients

• 1 cauliflower, (approx. 750 g)
• 60 g butter
• 1 liter broth
• liter ⅛ white wine
• 1 tablespoon lemon juice
• 2 egg yolks
• liter ⅛ whipped cream
• 100 g salmon, smoked
• 1 bunch dill
• salt and pepper
• nutmeg

Print Recipe Pin Recipe

Instructions

1. Clean, wash and cut the cauliflower into florets and sauté in the butter in a high saucepan.
2. Pour in the broth, white wine and lemon juice and cover and simmer for about 20 minutes.
3. Then puree the soup with the hand blender and season with salt, pepper and nutmeg. Do not cook soup from now on.
4. Whisk the egg yolks with the cream and mix with the soup. Egg yolks and cream should be at room temperature, so take them out of the refrigerator in good time!
5. Cut the salmon into strips, chop the dill and sprinkle both over the soup before serving.