Cauliflower soup

STEP BY STEP

Let's make something delicious.

1. 01

   Divide the cauliflower into florets.

2. 02

   Melt the butter in a saucepan and briefly sauté the cauliflower florets. Pour in the vegetable stock, cover and simmer for 20 minutes. Set aside a few cauliflower florets to add back to the soup later. Add the cream (reserving 2 tbsp) and milk, then blend the soup until smooth using a hand blender. Season to taste with salt, pepper and freshly grated nutmeg.

3. 03

   Mix the egg yolks with the 2 tbsp cream in a small bowl. Stir the mixture into the cauliflower soup. Do not let the soup boil from this point onwards, as the egg yolks will curdle.

4. 04

   Lightly fry the prawns in a frying pan with 1 tsp oil and add them to the soup. If using cooked cold-water prawns, warm them directly in the soup instead.

5. 05

   Add the reserved cauliflower florets to the soup.

6. 06

   Ladle the soup into bowls, sprinkle with the chives and serve.