Cauliflower soup

Ingredients for 4 servings:

• 50 g butter or margarine
• 125 g diced ham
• 2 small onions
• 50 g flour
• 250 ml milk
• 750 ml water (cooking water from cauliflower) mixed with 2 tsp Vegeta or vegetable stock
• some cauliflower florets, small, or broccoli florets
• e.g. curry powder
• 1 pinch(s) of caraway powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Use leftovers

Since we like to eat our cauliflower breaded and pan-fried, we usually end up with some of the cooking water and some cauliflower florets left over. After all sorts of experiments, we came up with this version. Cut the onions and ham into small cubes. Put the butter in a medium-sized saucepan and melt it over moderate heat. Add the ham and onions and let it cook for a moment. Once the onions are translucent, add the flour, which should absorb all the liquid in the pan. If you like roasted flavors, wait until the flour turns light brown, then add the milk. Stir constantly, preferably with a wooden spoon, until a smooth paste forms. Add a ladle of broth to it. Continue stirring constantly until the paste becomes smoother. Add another ladle of broth and continue stirring until the liquid is homogenous. After the last ladle of broth has been added to the pan in this way, add the cauliflower florets and let the soup simmer over low heat. Don’t forget to stir! Finally, season and, if you like, puree.