Cauliflower soup with feta cheese

Ingredients for 6 servings:

• 2 heads of cauliflower
• 125 ml milk
• 500 ml vegetable stock
• 2 tbsp butter
• 2 tbsp flour
• 200 g sheep’s cheese
• 1 bunch parsley or chervil
• Pine nuts, roasted
• salt and pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the cleaned, floret-cut cauliflower with the milk and broth until soft. Drain and reserve the liquid. Melt the butter in a saucepan, sauté the flour, and slowly bring the reserved liquid to a boil in the gravy, stirring constantly. Using a whisk or hand whisk, mix the cauliflower florets and feta cheese into the liquid until foamy. Remove from the heat and season with salt, pepper, and a little nutmeg. Stir in the chopped parsley and serve sprinkled with the toasted pine nuts. If you have meaty three-legged friends at home, you can stir in a jar of Miniwini sausages with the parsley!