1 cauliflower; 3 glasses of broth (instant), 1/2 container (ok. 10 day) sour cream, lemon juice, grated nutmeg, salt, pepper, chervil or parsley for decoration
Clean cauliflower, rinse thoroughly, divide into florets. Boil three glasses of broth in a pot, put in cauliflower, Cook 12 minutes. Take out half, mix the rest in broth. Draw out the soup with sour cream, season to taste with salt and pepper. Put the whole cauliflower florets back into the pot, season with a little grated nutmeg and lemon juice. Pour the soup into four plates, decorate all portions with chervil or parsley.
1 cauliflower;
