What a revelation this creamy cauliflower soup is!

Components for eight servings:
One head of cauliflower, one shredded carrot, and sixty-five milliliters of cubed celery

• 50cl of 2% milk – 3 teaspoons of butter – 3 tablespoons of all-purpose flour – 60cl of chicken broth – Salt and pepper to taste
  25 cl of shredded cheddar cheese and 1 tsp of optional hot sauce
  Getting ready:

Combine the cauliflower, carrot, celery, and broth in a large pot.
Bring to a boil, then simmer for 15 minutes after reducing.
Heat the butter in a different pot. Stir in the pepper, salt, and flour.
Slowly pour in the milk. Turn up the heat to medium, bring to a boil, and stir for a few minutes until thickened.
Add the cheese and hot sauce after reducing.
Stir into broth.
After a few minutes of heating, serve.