Cauliflower soup Mathilde

Ingredients for 5 servings:

• 1 ¼ liters of salt water, only lightly salted
• 350 g cauliflower, fresh, not frozen
• 150 g carrot(s)
• 1 handful of fresh parsley, more if needed
• 4 tsp, heaped vegetable stock, more if needed
• 2 eggs
• possibly salt
• 30 g butter
• 40 g flour
• n. B. water

Instructions

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

Recipe from my mother

Bring water to a boil and add a little salt. Stir in the vegetable stock. Chop the cauliflower into small pieces, grate the carrots, and chop the parsley. Cook everything for about 10 minutes. In between, make a roux. To do this, heat the butter in a small saucepan. Stir in the flour in several batches and brown until hazelnut brown (stirring continuously with a wooden spoon). Deglaze the mixture with water and whisk to avoid lumps (a consistency like mashed potatoes). Stir the roux into the soup. Beat 2 eggs in a cup and add to the soup. Season to taste with salt, vegetable stock, and parsley.