Cauliflower Puree

Wash the cauliflower and divide into florets. Cook in boiling, salted water until al dente. Drain the cauliflower. Refresh the cauliflower in cold water and drain well. Peel and chop the onion. Fry in oil until soft. Put 1/4 of the cauliflower florets on the side. Sauté the remaining cauliflower with the onions, then season with salt, pepper and nutmeg. Sprinkle flour over the top and pour in the vegetable broth. Simmer for about 10 minutes. Pour in the cream and the lemon juice, puree until smooth and season to taste. Put the remaining cauliflower florets in the soup and warm. Clean and trim the scallions. Serve the soup in pre-warmed bowls and garnish with a scallion.