Summary

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

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Instructions

1. Before doing this, fry the gyros on all sides for approx. 10 minutes until crispy.
2. Cut the cauliflower into bite-sized florets.
3. 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.
4. Reduce the soup to approx. 1 liter and finely puree the other half of the cauliflower in it.
5. Stir in the cheeses and let them melt. Then add the cream and white wine and bring to the boil again briefly.
6. 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.
7. Toasted white bread or a baked herb baguette goes well with it.