1 head cauliflower
Pinch of sugar
2 tbsp. flour
Sour cream
Salt
2 tbsp. butter
1/2 tbsp. parsley, chopped

Cook the cauliflower in boiling water with the salt and sugar.

Make a roux when the cauliflower is about half done. The roux is made by cooking together the butter and flour over a low heat until it turns a pinkish color. Add 1/2 tablespoon of chopped parsley to the roux; then add cold water until the roux is smooth.

Put the roux in the soup and cook for another 10 minutes. Complete by adding a bit of chopped parsley and the sour cream to the soup.