Cauliflower Soup

Ingredients

• 2 tablespoons butter
• 1/2 white onion (chopped)
• 2 cloves garlic (chopped)
• 1 bay leaf
• 1/2 of a cauliflower head (chopped)
• 1 medium size potato (peeled and chopped)
• 3 cups vegetable/chicken stock
• 1 cup milk
• few fresh sage
• salt
• pepper
• 2 tablespoon butter
• few fresh sage leaves

Instructions

1. 1

   In a saucepan, melt the butter in low heat.

2. 2

   Add onion, garlic, sage and bay leaf to the saucepan.

3. 3

   Cook until the onion has softened. It should take about 3 minutes.

4. 4

   Then, add the cauliflower, potato, stock and milk. Season with salt and pepper.

5. 5

   Increase the heat to medium and let it cook for about 30 to 40 minutes, until the potato and cauliflower are softened.

6. 6

   Remove from heat, discard the bay leaf and use an immersion blender or a food processor to purée it.

7. 7

   For the topping, brown the butter and then add the sage leaves, fry in low heat until crispy.

8. 8

   Garnish on soup

9. 9

   I also kept few cauliflower florets seperately and fried in butter before adding the sage leaves. Just for garnish.