Cauliflower Soup

Rinse the cauliflower and divide into roses. Bring the clear soup and milk to the boil and simmer the cauliflower in it for 15 to 20 minutes. Take out about half of the cabbage, mash the rest in the clear soup.

Let the soup boil up, add the flake puree while stirring and let it boil up again. Add sour cream, season with salt and pepper.

Cut mackerel into pieces. Briefly heat the remaining cauliflower florets and mackerel in the soup.

Serve with chives.

Our tip: Fresh chives are much more aromatic than dried ones!

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