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Cauliflower and potato soup

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Cauliflower and potato soup

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Attention soup fans: you have to try this cauliflower and potato soup!  With cream and crème fraîche it becomes so creamy.  A little lemon juice creates a very special aroma.


½ cauliflower (approx. 600 g)
1 onion
200 g floury potatoes
½ piece  Leek (approx. 80 g)
3 tbsp butter
a bit of salt
800 ml vegetable broth
¼ bunch flat-leaf parsley
1 organic lemon
some freshly ground pepper
80 g crème fraîche (30% fat)
200 ml cream (30% fat)
1 pinch of grated nutmeg


1. Wash the cauliflower, remove the stalk, trim 100 g into small florets and set aside.  Roughly chop the rest.  Wash potatoes.  Peel and dice the onion and potatoes.  Halve the leek lengthways, wash, clean and cut into rings.

2. Sauté the cauliflower pieces, onion, potato cubes and leek in a pot in butter for about 3-5 minutes until colorless. 

Add salt, top up with the vegetable stock and simmer with the lid over medium heat for about 20 minutes.

3. Meanwhile, wash and drain the parsley.  Wash the lemon with hot water and pat dry.  Grate the peel finely, cut the fruit in half and squeeze out the juice.

4. Put the remaining butter and vegetable stock in a pan, add the cauliflower florets and simmer for about 2-3 minutes. 

Season with a little lemon juice, lemon zest, salt and pepper.  Puree the crème fraîche with parsley and season with salt and pepper.

5. Puree the soup finely with the hand blender.  Add the cream, bring to the boil and season the soup with salt, pepper and nutmeg. 

Divide the soup into deep plates or bowls and serve with crème fraîche and cauliflower florets.

Bon appetit!

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