Ingredients: 4 cloves garlic, 8 onions, 2 head cauliflower, 1 pinch cumin, 2 tsp chicken stock powder, 500 ml water, thyme, 200 g potato, 350 ml cream, 250 ml milk, 1 tsp Dijon mustard, 3 drops truffle oil, 1 pinch white pepper, salt to taste, oil and butter for frying
Method: The first step is to peel and chop the ingredients. Chop the garlic finely and the onions coarsely. Then peel and dice the potatoes; also clean, wash and chop the cauliflower.
Heat some oil in a medium saucepan and fry the garlic for a few seconds until the aroma of the roasted garlic develops, then add the onions. Fry over a low heat with a knob of butter until the onions are soft, stirring well.
Then add the rest of the ingredients to the pan and cook over a low heat until you have a thick, creamy mixture. Remove the pot from the heat and let it cool down a little. Mix the soup well until it is smooth and let it simmer again for a few minutes. Now you can season and enjoy the creamy cauliflower soup to your liking!
Our wine recommendation:
With its fine interplay of fruity and floral notes, paired with its soft texture, the Peter Falke PF Range Blanc de Noir 2020 is simply an ideal food companion. Those who prefer to have a white wine in their glass can choose either the Peter Falke PF Range Sauvignon Blanc 2020 or the Peter Falke PF Range Chardonnay 2019, because with their beautiful fruit aromas and elegance they always cut a fine figure at dinner.