Cream of Cauliflower Soup

For the cream of cauliflower soup, chop the onion and sauté in butter until translucent. Add the flour and stir well. Pour in the soup.

Divide the cauliflower into small florets and add, cook for about 30 minutes. Blend the soup with a hand blender and season with salt and pepper.

Mix the whipped cream with the egg and carefully stir into the soup – it should not boil anymore.

Serve with toasted black bread cubes or baked peas.

Preparation Tip:

Mer likes, can cook a few extra cauliflower florets and add them to the cream of cauliflower soup at the end.

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