Spring Soup with Cheese

400 g vegetables (carrot, celery, parsley, spring onion, sprigs of cauliflower)
20 g butter
50 g finely ground flour
100 g Edam cheese
2 g salt, mace
5 dcl milk
100 g sour cream

Cut the vegetables into strips and place them in one litre of drinking water and let simmer gradually for about one hour. Prepare a light roux on a frying pan using butter and finely ground flour, add it to the vegetable broth, simmer and while stirring constantly pour in lukewarm milk. Simmer for about twenty minutes, season with mace. Before serving, decorate with grated cheese, spoonful of sour cream and a sprig of green parsley.