FRIJE

Instructions

• 1.   Press or mince the garlic. Slice the onion into half-moons. Peel and cut the potatoes into medium-sized pieces. Cut the cauliflower into florets and the stems into pieces. Set aside a small amount of florets to sauté in step 3.
• 2.   In a covered saucepan, sauté the onions, cauliflower (florets and stems), and potatoes in butter for 3 to 4 minutes. Cover the vegetables with water. Add the garlic, half of the sliced almonds, salt, pepper, and cover. Simmer for 15 to 20 minutes.
• 3.   Sauté the reserved florets in a little butter for 3 to 4 minutes. Stir regularly: the florets should be evenly browned.
• 4.   Cut half of the bread into cubes. Add them to the pan with the cauliflower and cook for 7 to 8 minutes or until golden brown.
  Meanwhile, finely chop the chives and make parmesan shavings using a peeler.
• 5.   Once the vegetables are cooked, add the cream, grate some nutmeg to taste, and blend with an immersion blender until smooth (add a little water if you prefer a slightly thinner consistency). Taste and adjust the seasoning with salt, pepper, and/or nutmeg to your liking.
• 6.   Serve the soup with the sautéed cauliflower florets, croutons, and sprinkle with parmesan shavings, remaining sliced almonds, a slice of bread, and the chopped chives.

Nutritional information *