Cream of Cauliflower Soup

• butter↗1⁄2 ounce
• onions↗2

  coarsely chopped

• celery↗4

  coarsely chopped

• garlic clove↗1

  crushed

• cauliflower↗1

  coarsely chopped

• vegetable broth↗7 tablespoons
• white wine↗

  for thinning

• milk↗

  for thinning

• heavy cream↗1 tablespoon
• smoked paprika↗1 teaspoon
• salt and pepper

  (white pepper if you have it)

Step-by-step instructions

1. 1

   Melt the butter in a saucepan, add the onion, celery and garlic and cook gently until the onion is slightly softened.

2. 2

   Add the cauliflower, season with salt and pepper, cover and leave to cook very gently for 5-10 minutes.

3. 3

   Add the broth and a splash of white wine and season with more pepper. Cook gently for another 5-10 minutes. Add about 7tbs milk and the cream, stir and bring to the boil. Reduce the heat and simmer a little longer until all the vegetables are soft.

4. 4

   Transfer the mixture to a food processor and blend until smooth, adding a little more milk if it is too thick for your taste.

5. 5

   Serve in soup bowls, sprinkled with the smoked paprika.