Simple Cooking, Big Flavor – Cauliflower Soup

Preparation:

1. First, cook the cauliflower florets in 500 ml of simmering salted water for about 10 minutes.

2. Drain in a sieve and save the vegetable cooking water for the broth.

3. Melt the butter in a casserole dish, stir in the flour, and cook until golden yellow.

4. Then add the dissolved bouillon cube and the vegetable broth (including the cooking water).

5. Cook for another 5–10 minutes until the soup becomes creamy. Season with nutmeg, salt, and pepper to taste.

6. Mix the cheese, cream, and egg yolk in a bowl and whisk well. Stir this mixture thoroughly into the soup.

7. Add the cauliflower florets and sprinkle with chopped parsley.

Tip: Use the cauliflower cooking water to make the broth—it’s super tasty!