Cauliflower soup with red freeze-dried Kampot pepper

Ingredients

• 1 smaller cauliflower
• white part of 1 leek
• 1–1.5 liters of water (depending on how thick you want the soup)
• salt, marjoram
• red freeze-dried Kampot pepper
• about 3/4 of Package cream cheese (about 90–100 g)

Procedure

1. Cook the cauliflower with the leek until soft, blend until smooth, season with marjoram, salt, and pepper. Finally, stir in the cream cheese, which will beautifully soften and thicken the soup.

2. On top, roast a halved cauliflower floret, bread croutons, garnish, and add crushed Kampot pepper for finishing.