| Cook Time | 30 minutes |
| Servings |
Ingredients
- Parsley
- The mixture of peppers
- Salt (to taste)
- 700 ml Water
- 100 gram Processed cheese
- 150 gram Cream (20%)
- 400 gram Cauliflower
- 2 pieces Potato
- 2 pieces Carrot
Ingredients
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Instructions
- Cabbage to wash, disassemble on inflorescences. Wash potatoes and carrots, peel, cut into medium pieces, fill with water, bring to a boil and cook on low heat until potatoes are ready.
- Grate the processed cheese on a large grater. Before that, you can briefly put it in the freezer (to make it easier to RUB). Recently I have laid off the cheese in packs - it is really bad "at odds" in the soup... I use soft processed cheese in the baths. Just add it to the soup with a spoon and stir immediately.
- When the vegetables are cooked, add the cheese, mix well and remove from heat.
- All together, beat in a blender and pour back into the pan, put on fire, add the cream, add salt to taste, bring to a boil and immediately remove from the stove. Let stand for 5 minutes.
- When serving sprinkle with parsley and freshly ground mixture of peppers. You can use any other greens on request/availability/taste/mood. In this case, I have purple Basil.
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