Summary

Ingredients

• 1 head cauliflower
• 1 small potato (s), floury
• 40 ml heavy cream
• 80 g butter
• 3 slices ham (smoked ham)
• 40 g cheese your choice, rated
• 5 pinch (s) pepper (grains paradise - Guinea pepper) from the mill
• 2 pinch (s) mace (s)
• 1 teaspoon honey, more liquid
• 1 egg yolk
• 1 squirt lemon juice
• 600 ml water
• salt

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Instructions

1. Before cooking, cut the cauliflower into as small florets as you want. Cut the tablespoon-sized potato into small cubes, clean the stalk of the cauliflower and also cut into small cubes.
2. Season approx. 600 ml water with salt, ground grains of paradise, mace and honey to taste and bring to the boil. Put the cauliflower florets in the boiling water and cook for 15 minutes until firm but not hard and then remove.
3. Now add the potatoes and the stalk to the cooking water. Increase the temperature, cook the stalk and potatoes until soft and puree them finely with the magic wand. Add the finely chopped ham and let it boil briefly.
4. Then add the egg yolk, cream, butter and cheese, stir well, season to taste and finally add the florets back to the soup.
5. The potatoes, egg yolks, cream and butter make the soup nice and creamy even without a sauce thickener etc. and lose the one-sided, charcoal taste without coming to the fore. But please don`t use too much potato, otherwise the soup will lose its cauliflower flavor.
6. The grains of paradise are simply indescribable, they give the dish a warm, not too distinctive spiciness with a hint of ginger and cinnamon - ideal for all vegetables.