with white wine Cauliflower soup

with white wine

  • 3 Stück Schalotten
  • 500 Gramm Blumenkohl
  • 20 Gramm Butter
  • 1 TL Fenchelsaat
  • 50 ml Weißwein
  • 800 ml Gemüsebrühe
  • 100 ml Schlagsahne
  • 1 Prise Zucker
  • nach Geschmack Salz & Pfeffer


Peel the shallots and cut into slices.


Clean and chop the cauliflower.


Melt the butter in a pan, sauté the shallots with the fennel seeds over a medium heat for 3 minutes until colourless. Add the cauliflower, sauté for 2 minutes, season with salt and sugar.



<p>Deglaze with white wine, bring to the boil and top up with vegetable stock and whipping cream. Simmer over a low heat for 20 minutes.


Blend with a hand blender, adding stock if necessary to reach the desired consistency.


Serve drizzled with a few drops of olive oil.

  • Silvaner (trocken)