Summary

Ingredients

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

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Instructions

1. Break out half of the cauliflower florets even smaller than previously prepared and cook until crisp in a little salted water. The rest of the cauliflower is used for the soup.
2. Peel the onion, chop it finely and sauté in the butter until translucent. Dust the flour over it and sauté briefly. Then add the white wine, stock and cream while stirring. Add cauliflower and cook covered for about 20 minutes until soft. Puree the soup finely and season with salt, pepper, nutmeg and lemon juice.
3. Immediately before serving, bring the soup to the boil again, add the parmesan and puree the soup with the hand blender. Divide the small pre-cooked cauliflower florets into deep plates and serve the soup on top.
4. Tip: Finally, serve the soup sprinkled with a few parmesan shavings.