Cream of cauliflower soup

preparation

1. 1

   Wash the cauliflower florets

2. 2

   Peel the onion and potato and cut into small pieces

3. 3

   Fry the onions with 1 tbsp butter in the pot until translucent

4. 4

   Add the cauliflower and potatoes

5. 5

   Deglaze with stock plus cream and simmer for a further 15 minutes

6. 6

   Finally, purée

7. 7

   To serve, briefly bring the chickpeas to the boil in a pot of water, cut the chives into rings and serve the soup garnished with 25 g of peas per plate plus a little chives.