>> February 28, 2009
- 2 Tbsp. butter, plus 2 Tbsp. for optional garnish
- 2 onion, roughly chopped
- 1/2 tsp. salt, plus more to taste
- 2 cloves garlic, chopped
- 1 head cauliflower, chopped
- 2 cups chicken or vegetable broth
- 1/2 tsp. freshly ground white pepper
- 2 cups low-fat milk
- 2 Tbsp. finely chopped parsley, optional
- In a large pot over medium heat, melt 2 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
- Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
Stir in pepper.
- Add milk and cook over medium-low heat until hot. Meanwhile, melt remaining 2 Tbsp. butter and stir in parsley. Serve soup hot, with a swirl of parsley butter, if you like.
Serve this hot with cheese for additional flavour.