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🍽️ Creamy Cauliflower and Potato Soup

231 kcal · 30 min · 4 servings

Ingredients

• 500 g cauliflower
• 120 g potatoes (1 potato)
• 50 ml milk
• 250 ml vegetable broth
• salt
• pepper (from the mill)
• nutmeg
• 2 tsp lemon juice
• 125 g whipping cream
• 1 egg yolk
• chervil leaves

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Remove the outer leaves.
3. 3. Break the cauliflower into small florets.
4. 4. Peel the potato.
5. 5. Cut the potato into small cubes.
6. 6. Rinse the potato cubes.
7. 7. Heat the broth in a pot.
8. 8. Add the milk to the broth.
9. 9. Add the cauliflower florets to the liquid.
10. 10. Add the potato cubes to the liquid.
11. 11. Cook the ingredients over low heat.
12. 12. Cook for about 15 to 20 minutes.
13. 13. Cook until the ingredients are tender.
14. 14. Blend the soup until smooth.
15. 15. Optionally push the soup through a sieve.
16. 16. Season the soup with salt to taste.
17. 17. Season the soup with pepper to taste.
18. 18. Season the soup with nutmeg to taste.
19. 19. Add a squeeze of lemon juice.
20. 20. Reheat the soup.
21. 21. Do not let the soup boil again.
22. 22. Take a separate bowl.
23. 23. Add the cream to the bowl.
24. 24. Add the egg yolk to the bowl.
25. 25. Whisk the cream and the egg yolk.
26. 26. Slowly stir the cream and egg yolk mixture into the warm soup.
27. 27. Serve the finished soup.
28. 28. Garnish the soup with fresh chervil leaves.

Nutrition per serving

• kcal: 231
• Protein: 5 g · Fett/Fat: 17 g · Carbs: 14 g