- Separate the cauliflower into small bunches
- Chop the onions however you like (it won't show in the end!)
- Finely chop the bacon or smoked salmon, which ever you choose to use
- Finely chop the parsley
- Make the stock.
1. Sauté the onion in the butter, taking care that it does not get brown, and add the cubed potatoes.
2. Add the broth and the cauliflower. Add salt and pepper and let it boil over medium heat for about half an hour.
3. 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.
4. Garnish with parsley and croutons or bacon (finely chopped and sautéed) or with finely chopped smoked salmon with dill.
* Keep in mind the same recipe can be used for broccoli or carrot soup.
* For an extra white soup instead of cooking the cauliflower only in stock, cook it half in stock and half in milk. In this case do not add cream at the end.
