Cauliflower Soup

1. Rinse and remove the leaves from the cauliflower.
2. Put the cauliflower in a pot along with water, bouillon cubes, and bay leaves.
3. Bring the pot to a boil.
4. Cook the soup until the cauliflower is soft enough to be blended. This takes 20 - 30 minutes.
5. Remove the pot from the heat and blend the soup with an immersion blender.
6. Add cream and season the soup with salt and pepper.

Accompaniments

1. Divide the half cauliflower head into small, bite-sized florets.
2. Sauté them in a pot with plenty of butter until they are golden. They should not cook for too long - there should still be a bit of bite to them.
3. Roast the whole hazelnuts in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 9 - 10 minutes.
4. Rub off any excess skin from the hazelnuts and chop them roughly if desired.
5. Rinse the parsley thoroughly and chop it roughly.

Serving

1. Heat the soup to boiling point before serving.
2. Serve the cauliflower soup topped with the butter-fried cauliflower, roasted hazelnuts, and chopped parsley.