Creamy Cauliflower Soup

A velvety, creamy soup that puts the fine flavour of cauliflower in the leading role.

1. Chop the onion finely and sweat it glassy and soft in the butter over a medium heat – it should not take on colour.

2. Add the cauliflower broken into florets, then pour in the vegetable stock so it just covers it.

3. Cook it completely tender under a lid in 15-20 minutes – it is right when the cauliflower falls apart under the pressure of a spoon.

4. Blend it silky smooth with a stick blender, then stir in the cooking cream and warm it gently, below boiling point (do not boil it, so the cream does not split).

5. Season with salt and freshly ground pepper, and serve hot.

Tip: With a few golden cauliflower florets fried in a pan on top, the soup is not only prettier but crunchy too.