Cauliflower Soup with Crayfish

Peel the onions and chop finely. Rinse and trim the cauliflower and cut into florets. Remove the crayfish from the shell and cut into small pieces.

Bring a large pot of salted water to a boil and add the cauliflower. Cook for about 8 to 9 minutes to blanch. Reserve Drain and about 700 ml (about 3 cups) of the cooking water. Drain the cauliflower in a colander.

In a saucepot, heat 1 to 2 tablespoons butter over low heat. Add the onions and cook, stirring, until soft. While stirring, sprinkle with flour. When the butter has absorbed all the flour, add about 100 ml (about 1/2 cup) of the cauliflower water, stirring constantly. Then gradually, while stirring, add the remaining cauliflower water pour. Bring the soup to a boil, then add 2/3rds of the blanched cauliflower. (Reserve the remaining 1/3rd to garnish the soup.)

Return to a boil, then reduce the heat and simmer for another 3 to 4 minutes. Pull the pan from the heat and purée the soup until very smooth in a blender. Add the lemon juice and cream. Season well with salt, pepper, and nutmeg, then purée again in the blender.