Mausis Cauliflower Cream Soup with Croutons

Summary

Ingredients

• 1 small cauliflower, approx. 500 g, cut, frozen also possible
• Boil 500 g potato (s), floury or mainly firm, peeled, diced
• 2 slices bread, e.g. mixed wheat or rye bread, cut into small cubes
• 100 g cooked ham, cut into short strips
• 100 g sour cream
• 4 tablespoon sour cream
• 50 g butter possibly more
• 1 pinch (s) black or colored pepper from the mill
• little nutmeg
• salt

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Instructions

1. Cook the potatoes in salted water until they are soft. Cook the cauliflower in a second saucepan in approx. 750 ml lightly salted water, also until very soft. Drain the potatoes and pound them very finely or press them through the potato press. Finely puree the cauliflower with 500 ml cauliflower cooking water, stir in the mashed potatoes. Bring to the boil again. Stir in sour cream, pepper and possibly nutmeg. When the sour cream is stirred in, do not cook anymore. Keep the soup warm. If the soup is too thick, add a little more cauliflower cooking water. Season if necessary.
2. Lightly fry the ham in a pan with 20 g butter and add to the soup. Slowly fry the bread in the same pan with the rest of the butter, more if necessary, until golden.
3. Arrange the soup on 4 plates, decorate each with 1 tablespoon of sour cream and sprinkle with the croutons.
4. My son isn`t a big fan of cauliflower, but he loves this soup. Other small cauliflower grouches will definitely like it too.