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Tomato cauliflower soup
1 serving
peel the cauliflower, lower it into salted water for 10 minutes, then rinse it, disassemble it into small stoves, pour it with hot water, salt it, bring it to a boil quickly and cook it at low boiling. before readiness, season the soup peeled and strained tomatoes, sautéed flour, boil and add eggs beaten with rustling. sprinkle the soup with finely chopped parsley greens and immediately serve the pa table.
peel the cauliflower, lower it into salted water for 10 minutes, then rinse it, disassemble it into small stoves, pour it with hot water, salt it, bring it to a boil quickly and cook it at low boiling. before readiness, season the soup peeled and strained tomatoes, sautéed flour, boil and add eggs beaten with rustling. sprinkle the soup with finely chopped parsley greens and immediately serve the pa table.
cauliflower - 180 g, tomatoes - 60 g, butter - 12 g, flour - 3 g, parsley greens - 2 g, eggs - 0.16 pcs., milk milk - 24 g, salt to taste
