We analyze the cauliflower into inflorescences. Rub hard cheese on a medium grater. Cut potatoes into slices, chop the onion, put in hot salted water and cook until tender.
Add cabbage to the soup, bring to a boil and wipe the vegetables along with the broth. Dry the flour in a dry frying pan, pour in the cream and cook, stirring, for 5 minutes. Bring the soup puree to a boil, add cheese, sauce, salt, pepper to taste and continue cooking for another 5 minutes.
We decorate the soup with herbs and serve. Enjoy the taste!