Cream of Cauliflower Soup

Ingredients

• 50 g butter
• 2 medium onions, finely chopped
• 45 ml (3 Tbsp) flour
• 1 medium sized cauliflower, broken into florets
• 2 C (500 ml) chicken stock
• 2 C (500 ml) milk
• 1 bay leaf
• a small pinch of nutmeg, freshly grated
• 1 C (250 ml) cream
• salt and freshly ground black and white pepper, to taste
• almond flakes, toasted

Instructions

1. 1

   Melt the butter over medium heat in a saucepan. Sauté the onions in the butter until soft but not browned. Add the flour, stirring continuously and cook over low heat for a couple of minutes

2. 2

   Add the cauliflower, chicken stock, milk, bay leaf and nutmeg and simmer until the vegetables are soft (15-20 minutes).

3. 3

   Liquidise and then add the cream, the salt and the black and white pepper, to taste.

4. 4

   Serve hot garnished with a splash of cream and almond flakes.