| Type | Per person |
|---|---|
| Energy | 765 kcal |
| Fat | 45 gr |
| of which saturated | 6 gr |
| Carbohydrates | 58 gr |
| of which sugars | 9 gr |
| Fibres | 11 gr |
| Protein | 28 gr |
| Salt | 1.85 gr |
Cauliflower soup with smoked salmon
Main course
20 - 30 min
With seasonal products
190gr vegetables p.p.
Ingredients
| 750 grams | cauliflower |
| 1 tablespoon | oil |
| 700 millilitres | vegetable stock with less salt |
| 1 pinch | mace or nutmeg |
| 200 grams | smoked salmon |
| 4 tablespoons | cooking cream |
| 10 grams | chives |
| 1 kilo | potato |
| 1 | shallot |
| 2.5 tablespoons | unsalted walnuts |
| - | freshly ground pepper |
Preparation
- Clean the cauliflower, slice the stalk and cut the rest into small florets. Finely chop the shallot.
- Heat the oil in a deep pan, fry the shallot until golden brown, add the cauliflower and then pour in the stock along with a pinch of mace or nutmeg.
- Peel the potato and grate it into the soup.
- Simmer the cauliflower soup for 15 minutes over a medium heat until the cauliflower is tender. Purée the soup with a hand blender and season to taste with freshly ground pepper.
- Cut the salmon into strips.
- Ladle the cauliflower soup into pre-warmed plates or bowls. Garnish with the salmon, cream, finely chopped chives and finely chopped walnuts.
Source: Verse Oogst
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