Step 1

In a mixture of vegetable and butter oil, fry the finely chopped onion and garlic.

Step 2

Peel and dice the potatoes. Add to the onion and garlic.

Step 3

Add the cauliflower, cut into florets, and canned corn to the pot. Fill with boiling water.

Step 4

Dissolve the flour in a small amount of cold water and pour into the soup.

Step 5

Season to taste with salt and pepper and cook over medium heat until the vegetables are ready. Add grated Cheddar cheese to the finished soup and dress with sour cream.

Step 6

Before serving, sprinkle with parsley greens and add sliced eel fillets to each plate.