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1 Spitzkohl (700-900 g)
2 kl. Zwiebeln
25 g Butter
100-125 g Crème fraiche
Cayenneepfeffer
Salz

vom Spitzkohl den Strunk herausschneiden
quer in 1 cm breite Streifen schneiden
in kochendem Salzwasser 4 Min. kochen
abgießen, abschrecken, abtropfen lassen

Butter im Topf zerlassen, Schalotten bei mittlerer Hitze glasig dünsten
Spitzkohl unterrühren, salzen und bei milder Hitze 15 Min. weich dünsten
mit einem Löffel die Brühe herausnehmen
Crème fraiche unterrühren
mit Cayennepfeffer abschmecken
nicht zu fein pürieren

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