Cauliflower Soup

Divide the cauliflower into small roses and boil them in salted water until soft. Prepare a white roux from fat and flour, add cauliflower water and a little milk, and finally add the roses. The soup is seasoned with a little lemon juice or vinegar, a hint of nutmeg and soup seasoning and, if desired, egg is added. Sprinkle a little chives on top before serving.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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