Cauliflower soup with portobello

Name: cauliflower soup with portobello
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons butter; 300 g baking flour in small florets; 200 ml cream; 1 pot poultry feast 380 ml; 2 portobello mushrooms in slices; 1 tablespoon fresh chives (bag of 25 g), finely chopped; 1 tablespoon truffle oil bottle a 250 ml

A tasty recipe. The starter contains the following ingredients: poultry, butter, cauliflower (in small florets), cream, poultry meat (380 ml), portobello mushrooms (sliced), fresh chives (bag of 25 g), finely chopped) and truffle oil (bottle a 250 ml).

Ingredients

Kitchen Stuff

hand blender or food processor

Directions

Heat 1 tablespoon of butter in a soup pan and fry the cauliflower golden brown (keep some florets behind).
Pour in the cream and the stock with 400 ml of water, bring to the boil and simmer for 20 minutes.
Puree the soup and season with salt and pepper.
Before serving, heat the rest of the butter in a non-stick frying pan and fry the portobello for 5 minutes.
Turn halfway.
Cut the remaining cauliflower florets small.
Serve the soup in deep plates, put some slices of portobello on it, sprinkle the cauliflower florets and the chives over it and drizzle the truffle oil over it..