Sauté the onion in the butter, taking care that it does not get brown, and add the cubed potatoes. Add the broth and the cauliflower separated into small bunches. Add salt and pepper and let it boil over medium heat for about half an hour.

Mash the soup with the blender bar in the pot until it becomes smooth as velvet. Add a bit of nutmeg and the fresh cream.

Garnish with finely chopped parsley and croutons or bacon (finely chopped and sautéed) or with finely chopped smoked salmon with dill.

The same recipe can be made with broccoli or carrots.