4 ounces butter
2-3 carrots - peeled and shredded
2-3 green onion - chopped
garlic
bay leaf
1 cauliflower florets
4 ounces flour
black pepper
Saute veggies until their colour changes and add flour and black pepper.
Adding gradually -
5 cups chicken stock - stirring to smooth consistency and desired thickness
1 head of cauliflower - cleaned and cut into florets - add raw or steamed
I usually cook the whole cauliflower ( flowers and stems ) until softened, drain water and then mash and add to soup