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🍽️ Velvety cauliflower cream soup with crunchy nut crumbs and chives

453 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 100 g celeriac
• 0.5 cauliflower (approx. 500 g)
• 4 tbsp sunflower oil
• 800 ml vegetable broth
• 100 ml whipping cream
• 50 g crème fraîche
• salt
• nutmeg (freshly grated)
• 2 tbsp chive rings
• 2 slices white bread (or toast bread)
• 4 tbsp ground hazelnuts
• 2 tbsp butter

Instructions

1. 1. Peel the shallot and the garlic.
2. 2. Dice the shallot, garlic, and celery into small cubes.
3. 3. Wash the cauliflower thoroughly.
4. 4. Remove the tough core end from the cauliflower.
5. 5. Separate the cauliflower into individual florets.
6. 6. Cut 8 to 12 nice slices from the florets.
7. 7. Set the cut slices aside.
8. 8. Cut the remaining cauliflower into coarse pieces.
9. 9. Heat 2 tablespoons of oil in a pot.
10. 10. Sauté all the prepared vegetables briefly in the hot oil.
11. 11. Wait until the vegetables lose their color.
12. 12. Deglaze the vegetables with the vegetable broth.
13. 13. Let the mixture simmer gently for about 20 minutes on low heat, stirring occasionally, until soft.
14. 14. Heat the remaining oil in a frying pan.
15. 15. Fry the reserved cauliflower slices for 4 to 5 minutes until browned.
16. 16. Fry the slices on both sides.
17. 17. Place the fried slices on kitchen paper.
18. 18. Let the excess fat drain off via the kitchen paper.
19. 19. Cut off the crusts from the white bread.
20. 20. Dice the rest of the bread.
21. 21. Heat butter in a frying pan.
22. 22. Toast the bread cubes together with the nuts in the hot butter.
23. 23. Toast the mixture until golden brown.
24. 24. Remove the mixture from the pan.
25. 25. Let the mixture cool down.
26. 26. Blend the soup until smooth.
27. 27. Simmer the soup a bit longer if needed.
28. 28. Add more broth if the soup is too thick.
29. 29. Ensure the desired consistency.
30. 30. Stir the cream into the soup.
31. 31. Stir the crème fraîche into the soup.
32. 32. Season the soup to taste with salt.
33. 33. Season the soup to taste with ground nutmeg.
34. 34. Ladle the soup onto the plates.
35. 35. Place the fried cauliflower slices on top of the soup.
36. 36. Sprinkle the soup with fresh chives.
37. 37. Serve the soup alongside the cooled nut crumbs.

Nutrition per serving

• kcal: 453
• Protein: 10 g · Fett/Fat: 38 g · Carbs: 19 g