How to make Cauliflower Soup with Cream
Start with chopping the cauliflower, onions and potatoes and keep them to boil.
Now to bring it to a boil, add chicken or vegetable stock, cover the pan with a lid and simmer gently on a low flame for about 25 minutes.
Let the boiled vegetables come to room temperature and transfer in a blender. Add white pepper and salt for a nice taste, blend until soft and fine,
If you feel the soup paste thick, you can add a little water to it, then add ground almonds and half fat cream. Blend again.
Garnish with some toasted, sliced almonds and some chopped chives and serve.