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
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.
Wine selection: A Loire Valley Chenin Blanc or dry Vouvray