Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 head cauliflower (approx. .5 kg)
- 1 onion (s), peeled
- 2 tablespoon butter
- 600 ml vegetable stock, instant
- 300 ml milk
- 8 slices bacon (0 g)
- salt and pepper
- 0.5 ½ bunch chives
- 100 g whipped cream
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Clean the cauliflower and cut into florets. Finely dice the onion. Sweat in 1 tablespoon of hot butter until translucent. Pour in the stock and milk, bring to the boil. Add the cauliflower (except for 2 florets). Cover and cook for about 15 minutes.
- Cut the bacon slices into pieces. Cut the set aside cauliflower florets into thin slices. Fry both sides with the bacon in the remaining hot butter for about 3 minutes. Season the cauliflower slices well with salt and pepper.
- Wash the chives, pat dry and cut into rolls. Whip the cream until stiff. Puree the soup and fold in the whipped cream.
- Season well with salt, pepper and nutmeg. Serve the soup with bacon, cauliflower slices and chives.
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