Once in the summer, summer soup is a must

Of course, with a rose wine

new potatoes
carrots
cauliflower
water
vegetable bouillon cubes
butter
wheat flour
less than one liter of milk
white pepper
sugar
sugar pea pods
a couple of spinach


Wash the potatoes, peel the carrots, and cauliflower to fit and put them in bite-size vegetable bouillon cubes flavored water to boil.
Place the cast iron pot to melt butter. When it starts bubbling add three tablespoons of flour and stir with a whisk until smooth. Add almost all the milk and let simmer until soft flour.
Add half cooked vegetables together with mature
Add to soup with chopped onions, spinach and peas.
Add sugar, gently. Put the lid on and simmer over low heat.
Add a large piece of butter. Allow it to melt. Add a little white pepper and check flavor.
Serve the soup with cast-iron pot on the table.