Summary

Ingredients

• 0.5 ½ cauliflower (cauliflower)
• 40 g butter
• 2 small onions
• 0.75 liter ¾ vegetable stock
• 0.75 liter ¾ whole milk
• 350 g processed cheese
• 40 g parmesan, rated

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Instructions

1. Break the cauliflower and set aside.
2. Dice the onion and fry in a large saucepan with butter until translucent.
3. Meanwhile, bring the water to the boil for the vegetable soup in the kettle
4. .
5. When the onions are translucent, deglaze them with water and milk and add the soup cubes and cauliflower. Bring everything to the boil briefly, then remove from the plate.
6. Add the processed cheese and the parmesan and allow to melt, stirring all the time. When the cheese has melted, bring everything to the boil again and, depending on the desired consistency, allow the water to evaporate.
7. Finally, puree everything well and serve with a little grated Parmesan.
8. The amount makes about 10 plates per half cauliflower and can be frozen perfectly.
9. Good succeed!
10. Tip:
11. If you make the vegetable soup yourself, you can use the cauliflower green as a soup vegetable in order not to waste anything.
12. Cauliflower is Austrian for cauliflower.