| 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
| 750g cauliflower |
| 1 tbsp oil |
| 700ml vegetable stock with less salt |
| 1 pinch of mace or nutmeg |
| 200g smoked salmon |
| 4 tbsp cooking cream |
| 10g chives |
| 1kg potato |
| 1 shallot |
| 2.5 tbsp unsalted walnuts |
| freshly ground pepper |
Preparation
1. Clean the cauliflower, cut the stalk into slices and the rest into small florets. Chop the shallot very finely.
2. Heat the oil in a tall pan, fry the shallot in it until golden brown, add the cauliflower and then pour in the stock along with the pinch of mace or nutmeg.
3. Peel and grate the potato over the soup.
4. Cook the cauliflower soup for 15 minutes on a medium heat until the cauliflower is tender. Puree the soup with the hand blender and season further with freshly ground pepper.
5. Cut the salmon into strips.
6. Ladle the cauliflower soup into preheated plates/bowls. Garnish with the salmon, cream, chopped chives and chopped walnuts.
Source: Fresh Harvest
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