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 litres 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