Creamy Cauliflower Soup

Ingredients

Butter

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Cauliflower

1 large head, chopped

Vegetable broth

4 cups

Heavy cream

1 cup

Salt

to taste

Black pepper

to taste

Chives

for garnish, chopped

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes, stirring occasionally to avoid browning.
3. Stir in the chopped cauliflower, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the cauliflower is tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, be cautious of hot liquids and blend in batches if necessary.
5. Return the pureed soup to the pot over low heat. Stir in the heavy cream and season with salt and pepper to taste.
6. Simmer the soup for an additional 5 minutes to heat through without boiling.
7. Ladle the creamy cauliflower soup into bowls and garnish with chopped chives before serving.