Cheese soup with cauliflower and cream

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Peel and finely chop the onion, cut the leek into thin rings. Heat half the butter in a saucepan and lightly fry the onion in it.

2. STEP 2

   

   Disassemble the cauliflower into inflorescences, put 2/3 of the inflorescences in a saucepan with the onion, pour in the wine and simmer, stirring, until the wine evaporates. Pour boiling water over 1/3 of the cabbage and blanch without cooking for 10 minutes, then drain the water. Pour the broth and half the cream into the pan with the vegetables, bring to a boil, cover and cook until the cabbage is soft (about 20 minutes). Season the soup with salt and pepper to taste, season with nutmeg.

3. STEP 3

   

   In a bowl, mix the finely grated cheese, the remaining cream and 3 yolks. When the cabbage is ready, puree the soup with a blender, then, without turning off the blender, gradually pour in the egg-cheese mixture. Add finely chopped chili pepper to the soup, bring the soup to a boil and remove from heat.

4. STEP 4

   

   Melt the remaining butter in a frying pan, fry the blanched cabbage inflorescences in it until golden brown, add salt while frying, and at the very end of frying, sprinkle with brown sugar, stirring constantly for 1 minute to allow the sugar to caramelize.

5. STEP 5

   

   Pour the soup into bowls, place caramelized cabbage in each bowl, lightly sprinkle with nutmeg and finely chopped herbs and serve. Finita! Bon appetit!