Cauliflower and Parmesan Soup with Brown Butter and Crispy Sage - IINH

Ingredients

• 100 g butter
• 40 g garlic (finely chopped (3-4 cloves))
• 300 g onion (finely diced (1 lge onion))
• 150 g leek (finely chopped (1 lge leek))
• 120 g celery (finely chopped (2 sticks))
• 10 g thyme leaves (finely chopped (2 tbsp))
• 250 g potato (peeled and diced small (2 medium potatoes))
• 800 g cauliflower (florets and stalk cut small (1 med cauliflower))
• 1.3 litre vegetable or chicken stock (2-3 Kallo stock cubes)
• 350 ml cream
• 120 g Parmesan cheese (grated)
• Sea salt and crushed peppercorns to season
• Small handful of sage leaves