Composition / ingredients
Cooking method
1. Cut the bacon into small pieces, fry until golden, then remove to a dish.
2. Onions, carrots, celery and garlic are cleaned. Carrots are cut into circles, onions and celery are cut into small cubes, garlic is passed through the press.
3. In the remaining bacon oil, fry the prepared vegetables for 5 minutes.
4. Defrost the cauliflower, then put it in a saucepan with a thick bottom, add bay leaf, butter, fry on low heat for 10 minutes, stir in the process. 
5. Then pour flour into the cabbage, continue to fry until it is browned.
6. At this stage, we put vegetables and bacon in a saucepan, pour chicken broth and milk, salt and pepper, cook until thickened, about 10-15 minutes. 
When serving, decorate the soup with chopped herbs.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Boiled bacon - 447 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken broth - 19 kcal/100g
- Frozen cabbage - 34 kcal/100g
