Cauliflower soup

1 serving


prepared carrots, parsley, turnip, celery, leek are finely chopped and lightly spissured in oil. rinsed and divided into small inflorescences, lower the cauliflower into boiling water for 2 minutes, cast it in a colander, let the water drain. Pour the blanched cabbage and sprayed vegetables with hot water, salt, cover and cook for 20 minutes at low boiling. add green peas and beans to the vegetables before cooking ends. boil the milk. when served in plates, put vegetables along with the decoction, add hot milk and butter