Roasted cauliflowersoup
Comfort in winter

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Roasted cauliflowersoup

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Ingredients

Adjust Servings:
1 tsp Salt
4 berries Allspice
1 Cauliflower
1 tsp Vegetable oil
600 ml Chicken stock
100 g Crème fraîche or sour cream
White pepper
Cuisine:

Ingredients

Directions

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Preheat the oven to 200°C. Crush the allspice and salt in a mortar.

Pull most of the leaves of the cauliflower, but let a few sit around the stump. Rub the mixture and the oil into the cauliflower. Put it in the roasting pan and roast 40 minutes in the oven, or until golden brown. Make sure it is cooked by pricking it with a sharp knife. The thicker parts should be soft. If needed lower the temperature to 170°C and put the cauliflower back in the oven.

Remove the cauliflower from the oven and break the florets. Pour in the broth, little by little and mix the cauliflower. The soup should be quite thick, so you do not have to use all the broth. Add the butter, crème fraîche or sour cream (if desired) and a pinch of white pepper and turn the mixer on briefly. Taste the soup and serve!

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