Cauliflower Cream Soup with Parmesan Croûtons

A velvety cauliflower cream soup with a pinch of nutmeg, served with crispy bread croûtons and Parmesan. It also works reliably for beginner cooks.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 800 g Cauliflower
• 300 g floury potatoes
• 1 pc onion
• 1 pc garlic clove
• 2 tbsp olive oil
• 1 l water
• 150 ml cream
• 1 pinch nutmeg, freshly grated
• 150 g white bread
• 40 g Parmesan, freshly grated
• 1 bunch chives
• salt
• pepper, freshly ground

Method

1. Preheat the oven to 200 °C, top and bottom heat. Cut the white bread into 1 cm cubes, toss with 1 tbsp olive oil and toast for about 10 minutes until golden brown.
2. Clean the cauliflower and divide it into small florets. Peel the potatoes and cut them into about 2 cm cubes. Finely dice the onion and garlic.
3. Heat the remaining olive oil in a large pot. Sweat the onion and garlic over medium heat for 3 minutes until translucent.
4. Add the cauliflower and potatoes and let them sweat briefly. Add the water, season with salt and simmer covered over medium heat for about 15 minutes until soft.
5. Stir in the cream and purée the soup finely with an immersion blender. Season with salt, pepper and nutmeg and reheat briefly without boiling.
6. Finely snip the chives. Ladle the soup into bowls, sprinkle with croûtons, Parmesan and chives, and serve immediately.