Cauliflower soup with curry ice cream

Course Soup
Servings 4 pax


  • 300 g Bloemkool
  • 3 dl Melk
  • 1,5 tblsp Hazelnootolie
  • 1 pinch Zout
  • 1 pinch Peper
  • 1 pinch Nootmuskaat
  • 10 pieces Croutons
  • 2 dl Kerrieijs


  • Cook the cauliflower florets in the milk until done. Drain the milk and keep it. Puree the cauliflower in the blender and season the vegetables with hazelnut oil, salt and pepper. Heat the cauliflower puree and scoop into a deep plate. Heat the cauliflower milk and whisk the milk with a hand blender. Spoon the foam onto the puree and place the croutons around the foam. Place a ball of curry ice cream on the foam. Grind some nutmeg over the soup.
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