Even people who are otherwise unlikely to like cabbage can rarely resist cauliflower. That's good, because the cabbage not only has a high vitamin C content, but also so-called glucosinolates, which are responsible for the typical cabbage aroma. These aroma substances protect our cells from free radicals, which can cause illness and premature aging.
You can also refine the cauliflower cream soup with purple cauliflower. However, you should use the florets as a soup garnish, as the colour is easily perished if it is boiled in too much water. Therefore only steam it and garnish the soup with it at the very end.
- 1 large Cauliflower
- 1 Tbsp butter
- 150 milliliters Whipped cream
- freshly ground peppers
- freshly grated Nutmeg
- 3 Tbsps finely chopped parsley
Rinse the cauliflower and divide into florets. Cook the cauliflower florets in pently of boiling salt water for about 15-20 minutes. Remove from the heat, drain the cauliflower (making sure to catch the cooking water) and set aside about 1/3 of the florets.
Puree the remaining florets with 500 ml (approximately 2 cups) of the cooking water. Mix in the butter and cream. Bring to a boil, stirring constantly. Remove from the heat and season with salt, pepper and nutmeg.
Serve the soup with the remaining cauliflower florets and sprinkled with parsley.