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Soups
Creamy Cauliflower Soup with a Scotch Egg
A velvety cream soup made from cauliflower, potatoes, and heavy cream, served with a baked chicken-wrapped Scotch egg. A hearty and original lunch idea.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Grind the seasoned chicken breast into minced meat and carefully wrap it around the boiled egg.
2
Coat in breadcrumbs and bake in the oven at 190°C for about 15 minutes.
3
Blend the cauliflower, potatoes, and cream until smooth, then season to taste.
4
Warm the soup in a saucepan over the stove until it thickens.
5
Slice the finished egg and serve it in a bowl alongside the soup.
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