Cauliflower soup with salmon dumplings (diabetics)

Name: Cauliflower soup with salmon dumplings (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g cleaned cauliflower; 160 g peeled potatoes; 7-10 Tbsp Salt; 1/2 Pot of chervil; 125 g Salmon fillet; 7-10 Tbsp a few squirts of lemon juice; 2-3 TABLESPOONS Whipped cream; 7-10 Tbsp white pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g cleaned cauliflower
160 g peeled potatoes
7-10 Tbsp Salt
1/2 Pot of chervil
125 g Salmon fillet
7-10 Tbsp a few squirts of lemon juice
2-3 TABLESPOONS Whipped cream
7-10 Tbsp white pepper

Directions

1
Cut the cauliflower into florets. Dice potatoes. Cook both in 1/4 litre boiling salted water for about 15 minutes. Remove some cauliflower florets after about 8 minutes and put them aside. Pluck the chervil leaves.
2
Dice fish finely. Season with salt and lemon juice. Add chervil, except for a few leaves for sprinkling, and puree. Cut off 4 dumplings with 2 teaspoons and let them simmer for 3-5 minutes in lightly boiling salt water.
3
Mash cauliflower and potatoes in the cooking water. Stir the cream into the soup and season to taste with salt, pepper and lemon juice. Heat the remaining cauliflower florets and dumplings in the soup. Arrange and sprinkle with remaining chervil