Ballymaloe Cauliflower Soup - cooking recipe

Ingredients

3 cups water
1 (2 1/2 lb) cauliflower, leaves reserved
2 tablespoons unsalted butter (1/4 stick)
2 tablespoons flour
2 cups milk
5 teaspoons freshly grated parmesan cheese
1 pinch of grated nutmeg
salt & freshly ground black pepper
freshly grated parmesan cheese
1 cup crouton, sauted in butter until golden brown

Preparation

Bring the water to a boil in heavy large saucepan.
Coarsely chop cauliflower leaves; set aside 1/2 cup and add remainder to water.
Cover and simmer 25 minutes.
Strain, pressing on leaves to extract as much liquid as possible; discard pressed leaves; return cooking liquid to saucepan.
Cut cauliflower into florets; add to liquid with reserved 1/2 cup leaves.
Cover and simmer until cauliflower and leaves are very tender, about 30 minutes.
Meanwhile, melt butter in heavy small saucepan over low heat.
Add flour and cook 2 minutes, stirring frequently; whisk in milk.
Increase heat and bring to boil, stirring constantly.
Reduce heat and simmer 5 minutes, stirring frequently.
Mix in 5 tablespoons parmesan cheese and nutmeg.
Puree cauliflower with cooking liquid in batches in blender; return to saucepan and mix in cheese sauce.
Bring to simmer, stirring constantly.
Season with salt and pepper to taste.
Ladle soup into bowls, garnish with additional parmesan and sauteed croutons and serve.