- chopstick butter - 1 Piece
- bulbs - 1/2 Pieces
- carrot - 1 piece
- stalk of celery - 1 piece
- cauliflower heads - 1-2 pieces
- parsley - 2 st. spoons
- chicken broth - 900 milliliters
- flour - 6 Art. spoons
- whole milk - 2,5 cups
- cream - 1/2 cup
- salt - 2-4 teaspoons
- sour cream - 1 cup
1. Finely chop the onions, carrots, celery and parsley. Cut the cauliflower. Melt 4 tablespoons of butter in a large saucepan. Add onion and fry for a few minutes, until golden brown. 2. Add the carrots and celery and fry for a few more minutes. Add the cauliflower and parsley greens and mix until homogeneous. 3. Cover and fry over very low heat for 15 minutes. After 15 minutes, pour the chicken broth. Bring to a boil, then reduce the heat and simmer. 4. In a small saucepan, melt 4 tablespoons of butter. Mix the flour with milk and whip until smooth. Add the flour mixture to the butter, stirring constantly. Remove from heat and mix with 1 glass of milk with cream. 5. Add the mixture to the broth. Cook over low heat for 15-20 minutes. Add seasoning, salt and pepper if necessary. 6. Lay the sour cream in the soup tureen. Add two or three buckets of hot soup and mix with sour cream. Pour the rest of the soup and mix. Immediately submit.
Servings: 8