Cauliflower soup (remainder utilization)
Cauliflower rest
1/4 l of cold cooking water from the cauliflower
1/4 l of milk
1 tbsp butter
1 tbsp flour
Salt, pepper, nutmeg
Parsley, chopped
Preparation: Melt the butter in a saucepan, stir the flour into the butter (light roux). Deglaze with the cold cauliflower cooking water and top up with the milk. Let it boil thoroughly. If the soup gets too thick, simply dilute with a little milk. Add the cauliflower. Salt and pepper and season with nutmeg. Serve with the parsley.
