I think I made this cream soup a lot time ago. I think at that moment, I added too much roquefort cheese, and the combination of both ingredients didn´t please my enthusiastic fans. It´s not a secret I´m fond of soups, not all of them but most of them. The time has come to start cooking when the weather is not good, and I´m getting ready for it, because it relaxes me. This soup was so good that I´m never going to be tired of it, and I´m sure I´m going to crave for it more than once. For a final garnish and a nice touch you can make some croutons, chop and stir fry some mushrooms or simply add some pieces of cheese ( I had this maasdam in my fridge), everyone will be happy. 


25g butter
1 onion, finely chopped
500g cauliflower florets
1 medium potato, diced
300ml skimmed milk
700ml vegetable stock
To garnish, croutons, some mushrooms and some cheese cubed.

Melt the buter in a large pan and gently cook the onion for 10 min until soft. Add the cauliflower, potato, mil, stock and some seasoning. Bring to the boil. 

Simmer for 25min or until the vegetables are completely tender. Blend until smooth, return to the pan and check seasoning. The velvety soup is gorgeous. To serve, reheat the soup in necessary. Top with the garnish. Serve with bread too.

I´ve used three different ingredients to garnish.