1 onion, chopped

3 tablespoons (45 ml) butter

2 tablespoons (30 ml) flour

5 cups (1.25 litres) chicken broth

8 cups (2 litres) cauliflower

1/2 cup (125 ml) 35% cream (optional)

Salt and pepper

In a large pot, soften the onion in the butter. Sprinkle with the flour and stir to combine. Add the broth and cauliflower and bring to a boil, stirring frequently. Cover and simmer gently for about 20 minutes or until the cauliflower is tender. In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper.

Serve the soup in shallow bowls and place the garnish of your choice in the centre.

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