1 large onion, chopped

3 tablespoons (45 ml) butter

12 cups (3 litres) cauliflower cut into florets

7 cups (1.75 litres) chicken broth

1 large potato, peeled and cubed

6 cloves garlic, peeled

1/2 cup (125 ml) 15% or 35% cooking cream

Salt and pepper

In a large saucepan, soften the onion in the butter. Add the cauliflower, broth, potatoes, and garlic. Bring to a boil. Cover and simmer for about 15 minutes or until the vegetables are tender.

In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Add broth, if needed. Pour into a soup tureen.

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