- bacon - 5 pieces
- bulb - 1 piece
- celery shoot - 1 piece
- flour - 1/4 Glass
- vegetable or chicken broth - 4 glasses
- cauliflower inflorescence - 3 cups
- milk - 1 glass
- sour cream - 1/2 cup (low-fat)
- Parmesan cheese - 1/2 cup
- lemon peel - 1/2 Art. spoons
- salt - 1/2 st. spoons
- black pepper - 1/4 Art. spoons
1. In a large saucepan, heat a little vegetable oil and brown it bacon. Finished pieces get, let them cool and cut into small pieces. 2. Leave in the pan no more than 1 tablespoon of fat, where the bacon was roasted. Add the crushed onion and celery to it and cook for at least 4 minutes until the vegetables are softer. 3. Add flour to the pan, stirring constantly the mass. Pour in a cool broth and bring to a boil. 4. Add the cabbage inflorescence to the mass, fasten the fire and simmer for about 10 minutes, until the cabbage becomes soft. 5. Whip the resulting soup with a blender until smooth. Puree again put in a saucepan, pour in milk, sour cream, add cheese, zest, salt and pepper. Stir and heat, not allowing the soup to boil. 6. Pour the prepared soup into plates, evenly disintegrate the chopped bacon and serve immediately on the table.
Servings: 6-8