Cauliflower cream soup with salmon dumplings

Name: Cauliflower cream soup with salmon dumplings
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small head cauliflower (about 500 g); 7-10 Tbsp Salt; 1 Pot of chervil; 275 g Salmon fillet; 7-10 Tbsp a few squirts of lemon juice; 1 Protein; 30 g Butter or margarine; 2 TABLESPOONS Flour; 100 g Whipped cream; 1 Egg Yolk; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon and chervil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small head cauliflower (about 500 g)
7-10 Tbsp Salt
1 Pot of chervil
275 g Salmon fillet
7-10 Tbsp a few squirts of lemon juice
1 Protein
30 g Butter or margarine
2 TABLESPOONS Flour
100 g Whipped cream
1 Egg Yolk
7-10 Tbsp Pepper
7-10 Tbsp Lemon and chervil

Directions

1
Clean and wash the cauliflower and divide it into very small florets. Cook in 1/2 litre boiling salted water for about 12 minutes. In the meantime wash and chop the chervil. Dice fish finely. Season with salt and lemon juice.
2
Add chervil and puree. Stir in egg white. Cut off 16 dumplings with 2 teaspoons. Leave to stand in lightly boiling salt water for 3-5 minutes. Puree the cauliflower in the cooking water, except for a few florets. Knead fat and flour to a dumpling, stir into the soup and bring to the boil. Whisk cream and egg yolk and refine the soup with it. Season to taste with salt, pepper and lemon juice. Warm up the dumplings and cauliflower florets in it.
3
Puree the cauliflower in the cooking water, except for a few florets. Knead fat and flour to a dumpling, stir into the soup and bring to the boil. Whisk cream and egg yolk and refine the soup with it. Season to taste with salt, pepper and lemon juice. Warm up the dumplings and cauliflower florets in it. Serve garnished with lemon and chervil