Velvety cauliflower soup

Ingredients

• 1 head of cauliflower (only whole heads)
• 2 tablespoons of sunflower oil
• A selection of vegetables, in sufficient quantity
• Meat broth, as needed
• milk, as needed
• 2 tablespoons of flour
• salt, to taste

Keep only the cauliflower flower heads. Wash them, then cook them for 20 minutes in a large saucepan of boiling water. Cool them in cold water, then separate the small white flowers and set them aside in a glass.

Heat the oil in a saucepan. Add the vegetables, salt, and meat broth, and bring to a boil.

In a separate bowl, mix the milk and flour together, thoroughly crushing, then pour the mixture into the simmering soup, stirring constantly.

Cook over low heat for 15 minutes, then stir in the soup. Return the small cauliflower florets to the soup, stir once, and serve.