For 4 servings

1/2 cauliflower (approx. 350g) 350g potatoes, floury or mainly firm boiled 500g stock (vegetable or poultry) 1 small onion 200g cream salt, pepper, nutmeg

hazelnut oil roasted hazelnuts, chopped parsley

Peel the potatoes, cut them into small pieces and cook them.

Divide the cauliflower into florets and cut the florets in half. Fry the florets in hazelnut oil until lightly browned. Turn them and braise them over low heat with the lid closed. This will take about 10 minutes.

Drain the potatoes.

Add the cauliflower and potatoes to the stock and puree with the cream in a stand mixer. Yes - here, mashing potatoes is allowed as an exception. Promise - it won't be paste. But don't use the blender, it's no good. If you don't trust me, then mash the vegetables.

Return the soup to the pot, season with salt, nutmeg and pepper.

Serve in bowls and pour a little hazelnut oil, top with the hazelnut kernels and chopped parsley.