Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 head cauliflower
- 500 g yros meat, ready-made or marinated yourself
- 200 g whipped cream
- 500 g processed herb cheese
- 200 g herbal cream cheese
- 0.1 liters white wine
- 2 liters vegetable stock
- salt
- nutmeg
- parsley
Print Recipe
Pin Recipe Instructions
- Before doing this, fry the gyros on all sides for approx. 10 minutes until crispy.
- Cut the cauliflower into bite-sized florets.
- Cook in 2 liters of vegetable stock for 8 - 12 minutes, depending on the desired firmness. Take the pan off the heat, put half of the cauliflower in a pasta colander and briefly rinse with cold water.
- Reduce the soup to approx. 1 liter and finely puree the other half of the cauliflower in it.
- Stir in the cheeses and let them melt. Then add the cream and white wine and bring to the boil again briefly.
- Add the gyros and cauliflower from the pasta strainer to the soup. Season with salt and freshly grated nutmeg and garnish with freshly chopped parsley.
- Toasted white bread or a baked herb baguette goes well with it.
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