The addition of honey and nutmeg makes this rich and velvety soup even more special.
Ingredients:
1 cauliflower, sliced in small pieces
1 onion, chopped
1 potato, peeled, cut in small cubes
2 tablespoons butter
4-5 cups vegetable stock
1/2 cup white wine
Salt and pepper to taste
3-4 tablespoons butter
1/4 cup flour
1/2 cup crème fraîche or sour cream
1/4 cup honey
Freshly grated nutmeg to taste
Directions:
Melt butter in a large pot. Add cauliflower, onion, and potato and cook for a few minutes.
Add stock and wine and bring to boil. Season with salt and pepper.
Meanwhile, melt butter in a skillet and add flour, stirring continuously. Place the mixture in the soup and mix to blend. Cover and cook on medium heat until the vegetables are very tender.
Puree the vegetables in a food processor or blender. Strain through a fine sieve back into the pot.
Add crème fraîche and honey to the soup, mix and cook on a low heat for a few minutes, stirring occasionally. Season with freshly grated nutmeg before serving.
