- In a large pot, soften the onion in the butter. Sprinkle with the flour and stir to combine. Add the broth and cauliflower and bring to a boil, stirring frequently. Cover and simmer gently for about 20 minutes or until the cauliflower is tender. In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper.
- Serve the soup in shallow bowls and place the garnish of your choice in the centre.
For special occasions, you can garnish this cream of cauliflower soup with sautéed mushrooms, a poached egg or foie gras.
It doubles easily.
Cream of cauliflower soup and sautéed mushrooms can be cooked in advance.