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1 pk cauliflower 2 tbsp plain flour 2 tbsp butter 1.2 litres water 1 pk nutmeg 100 ml cream 1 bunch parsley to taste salt to taste pepper a little cold butter to soften
1. Remove the outer large leaves from the cauliflower, break the head into florets. Place in boiling water and bring to the boil. When the cauliflower is almost tender, remove the pieces from the water and set aside. Melt most of the butter in a saucepan, add the flour and make a light roux. Pour in the cauliflower stock and beat well with a whisk to dissolve the roux and leave to simmer over a low heat for at least 20 minutes, stirring occasionally. 2. Season the soup with pepper and salt, grate in a little nutmeg and let it simmer for a few more minutes, about 5 minutes. 3. Cut the larger part of the cooked cauliflower into small pieces, put back into the soup and blend. Soften the soup with cream, add the remaining cauliflower pieces for garnish and finally stir in a knob of butter, but do not cook any more. On the plate we can still decorate with finely chopped parsley.