Ingredients:
1 small cauliflower
20 cm. of a stick of leek
2 bay-leaves
3 tbsp. cream
3 tbsp. flour
1/2 tsp. cummin
1/2 tsp. pepper
700 ml water
300 ml milk
50 gr. butter
10 grains pepper
Сол

Preparation and serving:
Split the cauliflower in small pieces (1 - 1.5 cm.). Melt in a big pan the butter at moderate temperature, then add the chopped leek and flavour with salt and pepper. Stew until the leek slightly softens. Add the flour and stir to make a mess, then add the water, milk and the cauliflower. Add the cummin and the bay-leaves and let it cook very moderate until the cauliflower softens. Puree and after that add the cream and stir few minutes until it's homogeneous. If the soup is too thick add some water or milk and stir well.
Serve sprinkled with fine chopped parsley.

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