Cream Of Cauliflower Soup (Recipe)

Ingredients

1 large head cauliflower

30g (1 oz) butter

1 medium onion, chopped

500ml (16fl oz) chicken stock

500ml (16fl oz) milk

Salt and freshly ground black pepper to taste

Pinch of nutmeg

60ml (2fl oz) creme fraiche or sour cream

Cheese diamonds:

1 tbsp grated Parmesan cheese

3 tbsp butter, softened

2 medium-size slices of bread, crusts removed

Steps

1.  Cut the cauliflower into florets.  In a large pot of boiling salted water, blanch the cauliflower for 3 minutes.  Drain through a colander.

2.  Melt the butter in a large saucepan over medium heat.  Add the onion and cook until tender.  Add the stock, bring to the boil and reduce to a simmer for about 20 minutes.  Stir the milk and add the cauliflower.  Season with salt and pepper.  Add the nutmeg and simmer for 10 minutes.  Using a slotted spoon, remove and reserve a third of the cauliflower. 

3.  In a blender or food processor, blend the soup until smooth.  Strain the soup through a fine-mesh sieve into a clean saucepan.  Stir in the creme fraiche (or sour cream) and add the reserve cauliflower.  Reheat very gently.

4.  For the cheese diamonds, preheat the oven to 200°C, 400°F, gas mark 6.

5.  Mix the cheese and butter in a small bowl until smooth.  Spread this mixture over the bread.  (You can use any type of bread.)  Cut into small squares or diamonds.  Place on a baking tray and bake until golden brown.  Serve with soup.

From : Low-Carbo Cooking