Blumenkohlcremesuppe(Cream of Cauliflower Soup)

Place the water and bouillon cube in a saucepan and heat until the bouillon cube dissolves.

Break the cauliflower into flowerets and cook in the bouillon until tender.

Remove the cauliflower and select about 8 flowerets which are most intact and set aside.

Chop or purée the remainder.

Melt the butter in a saucepan and add the flour, stirring constantly.

Cook for 1 to 2 minutes, then add the cauliflower purée and the cooking liquid.

Stirring constantly, add the milk or cream, salt and nutmeg.

Simmer 3 to 5 minutes.

Add the cheese and the reserved flowerets.

Serve in individual dishes. Sprinkle with chives, parsley, dill and croutons before serving.