Cauliflower soup with poached egg
Ingredients
- 500 g cauliflower florets
- 80 g butter
- 1 shallot, finely chopped
- 100 g potatoes, peeled and chopped
- 1 l vegetable stock
- 200 ml cream
- 200 ml coconut milk
- salt, white pepper, sugar
- 4 eggs
- 150 ml vinegar
- 2 l water
Method
Soup
- Melt butter in saucepan, sweat shallots, add cauliflower and potato cubes, season with salt, pepper and sugar. Add vegetable stock and simmer for ca. 30 minutes until vegetables are soft. Add cream and coconut milk, then puree and strain. Adjust thickness and check seasoning.
Poached eggs
- In a large saucepan bring water and vinegar to a vigorous boil. Break eggs separately into cups and slide into the boiling water for 2-3 minutes. Lift with a slotted spoon and drain on kitchen paper.
- Serve soup in a deep bowl, add a poached egg to each serving.