24 cups (2.4 kg) cauliflower, cut into florets (about 3 cauliflower heads)
15 cups (3.75 litres) chicken broth
3 potatoes, peeled and cubed
12 cloves garlic, peeled
1 cup (250 ml) 15% or 35% cooking cream
1/2 cup (25 g) chopped fresh chives
Salt and pepper
In a large saucepan over medium heat, soften the onion in the butter. Add the cauliflower, broth, potatoes and garlic, and 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 and chives (see note). Season with salt and pepper. Add broth, if needed. Pour the cream of cauliflower soup in pitchers for table service.
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