Cauliflower Soup

Ingredients

1 cauliflower, in florets
6 dl (2 1/2 cups) water
salt
1 Tbs. minced onion
2 1/2 Tbs. margarine
4 Tbs. (1/2 cup) flour
5 dl (2 cups) reduced cauliflower stock
5 dl (2cups) light veal or chicken stock
1 dl (1/2 cup) whipping cream
freshly ground white pepper

Instructions

1) Cook the prettiest florets in lightly-salted water until tender, about 10 min.

2) Reserve for garnish. Strain & measure the cooking liquid. Reduce to 5 dl (2 cups).

3) Saute onion until shiny in margarine along with the remaining cauliflower cut into small pieces. Stir in the flour.

4) Gradually add both kinds of stock.

5) Bring to a boil, lower heat & simmer soup about 10 min. Strain.

6) Stir in the cream, then season with salt & pepper.

7) Just before serving, add the florets. Heat through. Enjoy!