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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