2 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 2 pts/1 ltr vegetable stock 1 cauliflower, trimmed and in florets 2 small potatoes, peeled and in chunks salt and freshly ground white pepper 2 Tbs. double cream 1 Tbs. fresh chives, snipped
Instructions
1) Heat oil in a pan and fry onion and garlic over a low heat until softened and transparent but not brown.
2) Next, pour over vegetable stock, preferably home-made, and bring to the boil.
3) Add cauliflower and potatoes and simmer until tender.
4) Puree smooth in a blender. Return to a clean pan and season with salt and freshly ground white pepper. Stir in cream and chives. Serve immediately with crusty bread.
