Cauliflower soup with Parmesan

Ingredients for 4 servings:

• 400 g cauliflower, cut into small florets
• 1 small onion(s)
• 1 tbsp butter
• 1 tbsp flour
• 100 ml white wine
• 700 ml vegetable stock
• 200 ml cream
• Salt
• some lemon juice
• 6 tbsp Parmesan, grated
• pepper, black
• Nutmeg, freshly grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Break out half of the cauliflower florets, making them smaller than previously prepared, and cook them in a little salted water until crisp. Use the remaining cauliflower for the soup. Peel and finely chop the onion, and sauté in butter until translucent. Sprinkle with flour and sauté briefly. Stir in the white wine, stock, and cream, then add the cauliflower, cover, and cook for about 20 minutes until soft. Puree the soup until smooth and season with salt, pepper, nutmeg, and lemon juice. Just before serving, bring the soup back to a boil, add the Parmesan, and puree the soup with a hand blender. Divide the small, pre-cooked cauliflower florets between deep bowls and serve with the soup on top. Tip: Sprinkle the soup with some Parmesan shavings at the end to serve.