Cauliflower Soup

Set aside a few cauliflower florets for the chowder. Peel and finely chop the onion.

Heat the oil in a pot and fry the onions until golden. Pour in 1 1/2 l hot water and add the cauliflower with its leaves and stalk.

Season with soup seasoning, nutmeg, allspice and salt and simmer covered for about 50 minutes at low heat. Strain and bring to a boil again.

Peel the potato and cut into small cubes. Add to the soup with the cauliflower florets set aside and cook until al dente.

Serve the cauliflower soup with fresh, finely chopped parsley.

Preparation Tip:

Refine the soup with a blob of crème fraîche or whipped cream, which makes it particularly delicate.

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