About this recipe:Cauliflower makes the most divinely creamy, mild, sweet-tasting soup and looks particularly pretty sprinkled with fragrant, dark green chives.
1 cauliflower, cut into small florets
1 onion, chopped
100ml whipping cream, lightly whipped
pinch of ground nutmeg
salt and freshly ground white pepper
snipped fresh chives to garnish
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Bring 1 litre of lightly salted water to the boil. Add the cauliflower and onion and cook for 15 minutes until tender.
Drain, reserving the cooking water. Purée the cauliflower and onion in a blender or food processor in two batches, with 150ml of the cooking water each time.
Pour the purée back into the saucepan with the remaining cooking water and reheat gently over a low heat. Stir in the cream, add nutmeg and season to taste. Serve garnished with chives.
*You don't need a perfect cauliflower for making this soup so don't worry if the florets are slightly blemished – it's the flavour you are after. *For a garnish, scatter some finely chopped hard-boiled egg over the soup.