Summary

Ingredients

• 1 kg cauliflower
• salt and pepper
• nutmeg
• 1 teaspoon vegetable stock, instant
• 500 ml water
• 375 ml milk
• 1 small Can corn
• 1 onion (s)
• 2 tablespoon butter or margarine
• 20 g flour
• 100 g processed cheese
• 100 g peas (frozen)
• 1 jar sausages (mini, 380 g)
• parsley

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Instructions

1. Clean and wash the cauliflower and cut into florets. Bring a good 500 ml of lightly salted water to the boil with the milk and vegetable stock. Cover and cook the cauliflower for 10-15 minutes. Then drain and collect the liquid.
2. Drain the corn. Dice the onion.
3. Heat the butter in the saucepan. Sauté the onion cubes in it. Dust the flour over it and sweat it. Deglaze with the cooking liquid while stirring. Bring to the boil and simmer for about 5 minutes. Add the processed cheese and let it melt. Season to taste with salt, pepper and possibly a little nutmeg.
4. Heat the cauliflower, peas, corn and sausages in the soup for 2-3 minutes, but do not allow to boil any more. Wash and chop the parsley. Sprinkle the soup with parsley and serve.