SERVING
for 4-6 persons
NUTRITIONAL VALUE (per portion for 6 persons)
198,6 kcal
9,1g protein
14,4g fat
7,5g carbohydrates
INGREDIENTS
1 tablespoon apple cider vinegar
1 small cauliflower head (300g cauliflower florets)
10g butter
2 large garlic cloves
5 dcl vegetable (or chicken) broth
4 dcl whole milk
2 dcl water
200g brie cheese
20g fine rice flour
sea salt, freshly ground white pepper
freshly grated nutmeg
fresh chives (washed and chopped)
PREPARATION
- Put cauliflower florets in water together with vinegar. Boil for 10 minutes. Drain the cooked cauliflower and mix it with immersion blender. Slowly add milk to it and keep mixing it.
- Fry peeled and chopped garlic in butter, add broth, water and bring to a boil. Then lower the temperature, slowly start adding the cheese (with the crust), cut into smaller pieces, and stir continuously. When the cheese has melted, add the cauliflower mixture and season the soup.
- Mix the flour with two spoons of water and add to the pot, stir, bring to a boil, set the pot aside and mix the soup well with immersion blender. Pour into bowls, garnish with chives and serve.
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