Cauliflower Soup with Cheese Balls

An amazing play of textures - delicate soup and crispy balloons!

Ingredients

• 1 liter vegetable broth or water
• 1 kg cauliflower
• 500 g potatoes
• 1 medium onion
• 5 sprigs of chives
• 100 ml heavy cream
• 50 g butter
• 2 bay leaves
• 2 tbsp. l. almond petals
• extra virgin olive oil
• salt, freshly ground black pepper
• 1/2 cup grated Parmesan
• 1/4 cup flour
• 1 egg
• 5 tbsp. l. milk
• 1 tbsp. l. butter
• a pinch of salt
• vegetable oil for deep fat

Directions

1. Pour milk into a saucepan, add butter and bring to a boil. Pour in all the flour and salt at once and stir constantly with a wooden spoon until the dough begins to lag behind the sides of the saucepan. Transfer the dough to a bowl and cool. Add egg and cheese and mix well. Tighten the bowl with cling film and refrigerate for 30 minutes.
2. Put the broth to warm up. Peel potatoes and onions. Cut onion into cubes, potatoes into small pieces. Disassemble the cauliflower into inflorescences. Heat 2 tablespoons in a large saucepan. l. olive oil and butter, add onion and potatoes and simmer under the lid, stirring occasionally, for 10 minutes. Pour in hot broth and cook for 10 minutes. Add cauliflower and bay leaf and cook until tender.
3. Remove the bay leaf from the soup and grind the soup with a blender until smooth. Add cream, salt and pepper.
4. Divide the dough in half and roll into two sausages. Cut each into 20 pieces. Roll 20 small balls with wet hands. Place them on a floured board.
5. Heat deep-frying oil in a saucepan. Fry 6-8 balls at a time for 2 minutes. - they should turn golden and crispy. Place the finished balls on paper towels.
6. Fry the almond petals in a dry skillet until golden brown. Chop the chives into small pieces. Bring the soup to a boil, but do not boil it. Pour into bowls. Place cheese balls on top of soup, sprinkle with almonds, garnish with chives and drizzle with olive oil.