Creamy Cauliflower Soup



1 Tablespoon sweet butter

1 Tablespoon all-purpose flour

1 medium head cauliflower, chopped (white, green or purple!)

¾ cup chopped Vidalia onions

4 cups fat chicken or vegetable preferably homemade

Salt and pepper to taste


Cooking instructions:

In a medium saucepan, make a roux by melting the butter over low heat. 

Add the flour and stir about 2 minutes.

Add chicken or vegetable broth, onions and cauliflower and set heat to medium.

Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes).

Purée in a blender or with an immersion blender until smooth.

Season with salt and pepper.  Garnish with croutons or Greek yoghurt or both.

Serves 4.

Wine selection: A Loire Valley Chenin Blanc or dry Vouvray