- Chicken - 1 piece
- Cauliflower - 1 Piece
- Water - 7 Cups
- Milk - 1-2 Cups
- Flour - 1/3 Glass
- Fresh parsley - - To taste
- Salt, pepper - - To taste
- Grated cheese - - To taste (optional)
Prepare all the ingredients. Immediately make a reservation that the amount of flour can vary depending on how thick the soup you like. The more you want soup - the more flour. Fill the chicken with cold water, put it on a quick fire, bring it to a boil, then reduce the heat and cook until the chicken is soft (a total of about 40 minutes). While the chicken is brewed, we divide the cauliflower into inflorescences, and the stems of cabbage are cut into pieces of the same size as the inflorescences. Once the chicken is ready - we get it from the broth. Broil the salt to taste. We put cauliflower in the broth. When the broth with cauliflower boils - add flour to the broth and quickly mix it until it curls. I repeat, the amount of flour varies depending on the desired density of soup. After this, we return to the soup chicken meat (of course, not from the whole chicken - and, for example, only from the breast or thighs). Cook for about 5 minutes on medium heat, then add milk to the soup. Cook until the softness of cauliflower (for another 5-10 minutes, no more), just a few minutes before the end of cooking, we smooth the soup for salt and pepper. Ready soup we give a few minutes to stand under the lid, and then serve, adding directly to the portioning plate a little cheese and fresh herbs (I have - parsley). Bon Appetit!
Servings: 3-4