Cream of Cauliflower Soup

• servings: 4

Ingredients

20 g Butter

1 Onion, chopped

2 cloves Garlic, chopped

700 g Cauliflower, cut into small pieces (Main)

2 cups Chicken stock, use a good quality stock

2 cups Milk

½ cup Cream

1 Tbsp Olive oil

(1kg cauliflower/3C stock/3C milk)

Directions

Into a large pot melt the butter.

Add the onion and garlic.

Saute for 4 or 5 minutes without browning. Add the cauliflower, stock and milk.

Cover and cook for 15 minutes until the cauliflower is completely soft.

Using a stick blender or kitchen blender puree until very smooth.

Return to a clean pot.

Stir through the cream, season with salt and pepper, and reheat.

Serve the soup hot. Sprinkle with parsley.