Milk and vegetable stock form the base for this soup with chunks of potatoes, cauliflower and onions which have been sauteed in butter.
INGREDIENTS (for 6 servings):
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 1 head cauliflower, broken into small florets
- 1 potato, peeled and diced
- 2 cups vegetable stock
- 2 cups milk
- salt and pepper to taste
PREPARATION:
Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.