Cream of cauliflower soup with herbs

Cut the cauliflower into pieces.
Place the cauliflower, chopped butter and nutmeg in a large saucepan.
Heat over a low heat for 5 minutes, stirring well.
Add 700 ml of water and the chicken stock cube, and cook for 25 minutes.
Season with salt and pepper.

Blend the mixture with a hand blender until the soup is smooth and creamy.
Add the Alsace Lait bibeleskaes fromage blanc with herbs and the thick crème fraîche. Continue cooking over a low heat for 2 minutes, stirring well.
Finely chop the chives and remove the leaves from the flat-leaf parsley.
Pour the cream of cauliflower soup into bowls, sprinkle with the chopped chives and flat-leaf parsley, and add a pinch of sweet chilli pepper.

It's ready! You're in for a treat!