Cauliflower and Nutmeg Soup
Ingredients for 3 persons
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.
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.