This soup, made by puréeing boiled cauliflower with milk and cream, stands out for its light and smooth consistency. Made quickly with few ingredients, this recipe can easily be served on both everyday and guest tables.
Soften the onion in butter, add the cauliflower and potato, add the vegetable stock, and boil until the vegetables are soft.
Drain the boiled vegetables, setting aside some of the cooking water, then blend until smooth.
Add the milk to the blended mixture, plus the reserved water if needed, heat briefly, and check the seasoning.
Divide the hot soup into bowls, sprinkle with black pepper, and serve.
Important: Not overboiling the cauliflower preserves its flavor and color; before blending, set aside some of the cooking water and add it back gradually according to the desired consistency. Contains dairy, so not suitable for those with lactose sensitivity.
If you set aside a few small pieces of cauliflower while boiling and add them to the soup at the last moment, you get a presentation that is both smooth and textured; a pinch of grated kaşar cheese on top is also a nice complement.
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