Cauliflower cream soup with smoked pork
easy
60 mins
60 mins
Ingredients
- 300 g detached pork chop
- 5 Peppercorns
- 1 Bay leaf
- 2 Juniper berries
- 1 (approx. 1 kg) Head Cauliflower
- 30 g Butter or margarine
- 100 g Whipped cream
- 25 g Flour
- 1 collar Spring onions
- 7-10 Tbsp Salt
- 1 TABLESPOON Wine vinegar
- 7-10 Tbsp grated nutmeg
- 1/2 bunch curly parsley
Directions
- 1
Wash cured pork. Bring the peppercorns, bay leaf, juniper berries and meat to the boil in 1 litre of water and allow to simmer at medium heat for approx. 30 minutes. Clean and wash the cauliflower and divide it into small florets.
- 2
Heat the fat in a pot and sauté the cauliflower in it. Remove meat from the stock. Deglaze the cauliflower with the stock and cook for about 10 minutes. Remove 1/3 of the cauliflower. Puree the rest of the cauliflower in the stock.
- 3
Stir cream and flour until smooth and thicken the soup. Clean and wash spring onions, cut into rings and add to the soup. Cook for about 5 minutes and season with salt, vinegar and nutmeg. Finely dice the smoked pork loin.
- 4
Heat in the soup with the remaining cauliflower florets. Wash and chop the parsley and sprinkle over it.
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