for 4 person

1 tbsp	butter
1	onion roughly chopped
350 g	cauliflower, cut into pieces
6 dl	vegetable bouillon
	salt and pepper to taste
20 g	hazelnuts roughly chopped
20 g	walnut kernels roughly chopped
100 g	crème fraîche
¾ tsp	hot paprika
20 g	dates, cut into thin strips

How it's done

Heat the butter, sauté the onion, add the cauliflower and sauté for approx. 3 mins Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx 20 mins., puree, season. Toast the nuts for approx. 3 mins. over a medium heat until light brown. Stir the paprika into the crème fraîche, spoon onto the soup and sprinkle with nuts and dates.

Show complete recipe