Cauliflower and Nutmeg Soup

Cauliflower and Nutmeg Soup

Cauliflower and Nutmeg Soup

Ingredients for 3 persons

– 1kg frozen cauliflower bouquets
– 1 cube of chicken stock
– 1/2 bunch of parsley
– 3 teaspoons of shallots
– 1 teaspoon of olive oil
– 4 tablespoons of crème fraîche
– Nutmeg, salt and pepper

Preparation

Melt the cube of chicken stock in 25cl of boiling water. Wash and parsley. In a saucepan, blend the shallots with a drizzle of olive oil, stirring.

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Add the bouquets of cauliflower. Pour in the broth. Cover and cook for 20 minutes on low heat.

Mix the soup. Leave it on low heat. Add the crème fraîche and mix.

Grate generously with nutmeg. Add salt and pepper. Sprinkle with parsley leaves.

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