teatime sept/oct 2011
1/2 cu diced sweet onion
2 T butter
7 cups cauliflower florets
1 quart chicken stock
1/2 tsp salt
1/4 cup heavy cream
in large saucepan, cook onion in butter over medium heat until onion is fsoft and tender, 5-7 minutes.
Add cauliflower, chicken stock and salt and bring to boil.
reduce to medium to low heat and cook until cauliflower is very tender about 20-25 minutes
remove from heat and add cream
using blender puree cauliflower mixture until creamy and smooth