Cream of Cauliflower Soup
|Cauliflower head||1 , separated into florets|
|Onion||1 Small, chopped|
|White stock||625 Milliliter (2 1/2 Cups)|
|Bechamel sauce||250 Milliliter (1 Cup)|
|Cream||125 Milliliter (1/2 Cup)|
Melt the butter in a large pan.
Add the cauliflower florets and the onion and cook for a few minutes until the onion is softened.
Add the stock and simmer for about 15 minutes or until the cauliflower is tender.
Remove the pan from the heat.
Puree the soup in a blender or rub through a sieve.
Return the soup to the pan.
Stir in the bechamel sauce, cream, and salt and pepper to taste.
Reheat the soup and serve.