Cauliflower soup

1 serving


part of the prepared cauliflower (1/3 of the norm) is divided into small inflorescences and boiled for the side dish. cook the rest of the cabbage in milk sauce. wipe the cooked mass through a sieve, add the boiling hot milk remaining after the sauce preparation, bring the water to a boil, season with boiled cream, butter, salt and stir. when served in plates with cream soup, put small inflorescences of cooked cauliflower.