Light cauliflower soup (Potage léger au chou-fleur)

This is a delicious cauliflower soup. It's light and smooth, not like the thick, goopy soups you usually get. This is also an excellent French-style cookbook, and the recipes are wonderful.

For more recipes from this book, click here.

1 head cauliflower, stems, and florets cut up roughly

1 small potato, diced 2 tablespoons butter or olive oil 1 onion, sliced 1/2 teaspoon dried thyme 1 bay leaf 1/4 teaspoon nutmeg 1-1 1/2 cups water, chicken stock or water and chicken bullion. 1/2 cup milk or half and half Salt and white pepper to taste Add the oil to a pot and heat on medium high, add the onions and salt and cook on low heat till soft, about 12-15 minutes, this is slow. Do not brown. Add the thyme, white pepper, bay leaf, and sauté for 2-3 minutes on low.  Add the cauliflower and potatoes and cook on medium for a few minutes.

Add water or stock and simmer on low for 20 minutes till the cauliflower is soft. Remove bay leaf—Purée soup with a hand blender or in a large blender till smooth. Add the milk and purée again. 

Remove and warm gently in the pot again. Taste and adjust seasonings. 

Serve.

NOTE: Never let this soup boil after adding milk, or it maysplit.