🍲 Creamy Cauliflower Soup with Crispy Croutons

Name: Creamy Cauliflower Soup with Crispy Croutons
Total time: 30 min
Yield: 4 servings
Ingredients: cauliflower 1 pc.; onions, yellow 2 pc.; butter 2 tbsp; vegetable broth 600 ml; milk 200 ml; sea salt pinch; pepper, black ground pinch; nutmeg, ground pinch; spring onions 4 pc.; bacon strips 50 g; oil 1 tbsp; toast bread 2 slices; crème fraîche 80 ml

250 kcal · 30 min · 4 servings

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Ingredients

cauliflower 1 pc.
onions, yellow 2 pc.
butter 2 tbsp
vegetable broth 600 ml
milk 200 ml
sea salt pinch
pepper, black ground pinch
nutmeg, ground pinch
spring onions 4 pc.
bacon strips 50 g
oil 1 tbsp
toast bread 2 slices
crème fraîche 80 ml

Instructions

1. Thoroughly wash the cauliflower under running water.
2. Break the cauliflower into florets of about 2 cm.
3. Halve the onions and peel off the skin.
4. Roughly chop the peeled onions into pieces.
5. Heat a pot over medium heat.
6. Add 2 tablespoons of butter to the pot and let it melt.
7. Add the prepared onions and cauliflower florets to the butter.
8. Sauté the vegetables for 3 to 4 minutes.
9. Deglaze the vegetables with broth and milk.
10. Season the soup with salt, pepper, and grated nutmeg.
11. Bring the soup to a boil.
12. Let the soup simmer gently for 12 to 20 minutes.
13. Stir the soup occasionally while it cooks.
14. Wash the spring onions.
15. Trim the ends of the spring onions.
16. Slice the spring onions into thin rings.
17. Heat a frying pan over medium heat.
18. Fry the bacon in the pan without added fat.
19. Fry the bacon for 3 to 4 minutes.
20. Add oil and the sliced spring onions to the pan.
21. Fry the spring onions for 2 minutes, tossing them occasionally.
22. Remove the pan from the heat.
23. Place the topping on a plate.
24. Remove the crusts from the toast bread.
25. Cut the toast bread into large cubes.
26. Add 2 tablespoons of butter to the pan with the drippings.
27. Fry the toast cubes in the butter until golden brown.
28. Fry the cubes for 2 to 3 minutes.
29. Lightly salt the toast cubes.
30. Place the cubes on paper towels to drain excess fat.
31. Puree the soup finely with a hand blender.
32. Stir the crème fraîche into the soup.
33. Season the soup to taste with salt and pepper.
34. Fill the soup into deep plates.
35. Distribute the prepared topping over the soup.
36. Serve the soup immediately.

Nutrition per serving

kcal: 250
Protein: 9 g · Fett/Fat: 15 g · Carbs: 24 g