Cauliflower Soup with Whipped Cream

Summary

Ingredients

• 1 cauliflower
• 0.5 liter ½ vegetable stock
• 1 egg (s), hard-boiled
• 200 g cream
• salt and pepper
• nutmeg
• 1 tablespoon herbs (frozen)

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Instructions

1. Divide the cauliflower into florets and cook in the boiling broth for approx. 15 minutes until soft. Puree the cauliflower in the broth. Pour in 100 g of cream and bring to the boil. Season to taste with the spices.
2. Dice the egg and mix with the herbs. Whip the rest of the cream until semi-stiff. Pour the soup into cups, spread the cream on top and serve sprinkled with the egg and herb mixture.