Cauliflower soup with pistachios

Name: Cauliflower soup with pistachios
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Cauliflower (about 1,2 kg); 1 Onion; 3 TABLESPOONS butter/margarine; 1 TABLESPOON Flour; 1⁄4 l Milk; 2-3 TEASPOONS Vegetable broth; 3 TABLESPOONS Pistachio kernels; 1 Bed Cress (e.g. shiso cress); 100 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1-2 TABLESPOONS Lemon juice

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Cauliflower (about 1,2 kg)
1 Onion
3 TABLESPOONS butter/margarine
1 TABLESPOON Flour
1⁄4 l Milk
2-3 TEASPOONS Vegetable broth
3 TABLESPOONS Pistachio kernels
1 Bed Cress (e.g. shiso cress)
100 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1-2 TABLESPOONS Lemon juice

Directions

1
Clean and wash the cauliflower and divide it into small florets. Peel and finely chop the onion.
2
Heat 2 tablespoons of fat. Sauté the onion in it. Dust with flour and sauté briefly. Good 1⁄2 Stir in l water and milk, bring to the boil. Add cauliflower and stock. Cover and simmer for about 15 minutes.
3
Remove some cauliflower florets after 6-8 minutes.
4
Coarsely chop the pistachios. Wash the cress and cut it from the bed. Heat 1 tablespoon of fat in a frying pan. Fry the cauliflower florets for 2-3 minutes, turning them over. Season with salt and nutmeg.
5
Finely puree the soup. Stir in crème fraîche and season to taste with salt, pepper, nutmeg and lemon juice. Serve the cauliflower soup. Arrange florets, cress and pistachios on top.