Chicken soup with cauliflower

Chicken cauliflower soup is not super dietary, but it is certainly less fatty than most traditional first courses. In addition, it is prepared quite simply, not too long and, which is very pleasant, from inexpensive products. You don't even have to buy a whole chicken: buy chicken legs, cut off the flesh, and cook broth from the bones for soup. For cauliflower, you can use frozen instead of fresh: this will further simplify the preparation of the dish. By the way, it should be cooked a little less, about three minutes. And don't forget to sprinkle the chicken soup with cauliflower with chopped herbs before serving: it will add a pleasant fresh note to the taste of the dish.

Ingredients

• 1.5 l strong chicken broth
• 4 fillets (skinless) chicken legs
• 1 medium head of cauliflower
• 50 g grated hard cheese (parmesan, gruyere)
• 1 large white onion
• 4 cloves of garlic
• 2 tbsp. l. not too spicy dijon mustard
• butter
• 1 tbsp. l. corn starch
• 1 sprig thyme
• 1 sprig thyme
• salt, freshly ground black pepper

Directions

1. Prepare the ingredients for the chicken cauliflower soup. First, cut the chicken into small, easy-to-eat pieces. Pat dry with paper towels, salt and pepper.
2. Prepare the ingredients for the soup. Crush, peel and finely chop the garlic. Peel the white onion, cut it in half, then cut into thin feathers.
3. Cut out the entire leg of the cabbage head (you don't need it). Disassemble the head into small inflorescences and put in a saucepan, pour boiling water, salt, put bay leaf. Bring to a boil, cook for 5 minutes, remove from heat, put in a colander, remove bay leaf.
4. In a heavy-bottomed saucepan, heat 2 tbsp. l. oils. Add onion, garlic and thyme leaves, fry until soft, 5 minutes. Increase heat, add chicken pieces and quickly fry until golden brown on all sides.
5. Pour boiling chicken broth into a saucepan, bring to a boil, cook for 15 minutes. Add previously prepared cauliflower. Bring the soup to a boil again and cook for 10 minutes over low heat.
6. Pour a ladle of broth into a bowl, cool. Add Dijon mustard and starch, stir well. Pour into boiling soup and cook for 2 minutes. Season with salt, pepper and serve with grated cheese on the plates.