1 cauliflower
7 cups water
1 tbsp. vinegar
1/2 bay leaf
1/2 teaspoon caraway seed
1 teaspoon salt
sprinkle of marjoram

Einbrenn (roux):

2 tbsp. shortening
2 heaping tbsp. all-purpose flour

Cut cauliflower into even sized pieces. Add 7 cups of water, vinegar, bay leaf and the rest of the spices. Bring to a boil, turn down and simmer until al dente. Turn off.

Make einbrenn (roux) in a frying pan. Melt shortening and flour, roast over a medium heat stirring constantly until a nice golden (peanut butter) color.

Stir into soup. Bring to a boil again and then turn down to simmer for about 5 minutes. Adjust seasoning.

Submitted by: Vincent Shenko