Cauliflower Soup

Step 1

Melt the butter in a heavy soup kettle and saute the onion, leek and celery until soft. Add the potato and the cauliflower, broken into flowerets. Saute for five minutes. Add the turmeric and mix in thoroughly. Cook another two minutes.

Step 2

Add the herb bouquet, stock and milk. Cover and simmer for 30 minutes.

Step 3

Strain the liquid and reserve. Place the vegetables in a food processor and blend until thick and smooth. Return to the soup kettle with the liquid. Stir thoroughly and correct seasoning.

Step 4

Serve hot, each serving sprinkled with chives and garnished with a spoonful of creme fraiche or heavy cream.