Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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)
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
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