1 onion, chopped

1 celery stalk, thinly sliced

1 garlic clove, chopped

2 tbsp butter

3 cups (750 ml) milk

2 cups (500 ml) chicken broth

5 cups (500 g) roughly chopped cauliflower

1 potato, peeled and diced

In a large pot over medium-high heat, soften the onion, celery and garlic in the butter. Add the remaining ingredients. Bring to a boil, then simmer for 15 minutes or until the vegetables are tender. Season with salt and pepper.

In a blender, purée the soup until smooth. Adjust the seasoning.

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