This cauliflower soup is not only a warming soul warmer, but also a hearty main course with all the trimmings. The combination of delicate cauliflower, carrots and spicy meat broth is supplemented by fried minced meat dumplings, which give the soup a hearty depth. A finely roasted meal sweat ties everything off, a dash of Worcester sauce brings spice – and in the end fresh parsley ensures the necessary splash of color. In Oberhof on the table, but just as well at home a direct hit when you are looking for something satiety and hearty.
Ingredients
- 500 g cauliflower
- 50 g of carrots
- 1 seller
- 1 l meat broth
- 1 onion
- 20 g margarine
- 100 g chopped
- 1 egg yolk
- 20 g breadcrumbs
- 10 g flour
- Salt
- pepper
- Worcester sauce
- Parsley
preparation
- Water, clean and shred the cauliflower.
- Cook in the meat broth with carrots and seller.
- Fine the onion and brown in the hot margarine.
- Prepare a dough from chopped, egg yolk, breadcrumbs, salt and pepper, shape cherry -sized dumplings and fry in the margarine.
- Sweat the flour, add everything to the soup and bring to the boil briefly.
- Add Worcester sauce and plenty of finely chopped parsley.
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