Follow these steps for perfect results
cauliflower
cut into small florets
onion
roughly chopped
milk
white pepper
butter
Cut the cauliflower into small florets.
Roughly chop the onions.
Place the cauliflower and onions in a large pan.
Pour in enough milk to almost cover the vegetables.
Bring the mixture to a simmer.
Cook for 15-20 minutes, or until the cauliflower is completely tender.
Using a slotted spoon, transfer the cauliflower and onion to a blender.
Add a ladleful of milk to the blender.
Blitz until the mixture is smoothly pureed.
Add more milk if desired, mixing to soften to the preferred consistency.
Season with salt and white pepper.
The cream can be made a day ahead up to this point.
Keep chilled until ready to serve.
Reheat before serving.
Serve with a knob of butter melting on top.
Expert advice for the best results
Roast the cauliflower for a deeper flavor.
Add a pinch of nutmeg for warmth.
Everything you need to know before you start
5 mins
Can be made a day ahead.
Serve in a bowl, garnished with fresh herbs and a drizzle of olive oil.
Serve as a side dish with roasted chicken.
Serve as a starter with crusty bread.
Its buttery notes complement the creaminess of the soup.
Discover the story behind this recipe
Comfort food
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