Ingredients:
2 tablespoons olive oil
1 medium onion, chopped, about 1 cup
4 cups chicken broth
1/2 large head cauliflower
1-1/2 cups heavy cream
White pepper
Snipped chives
Snipped dill
Optional: 2 teaspoons curry powder.
Instructions:
Heat the oil in a large soup pot and add the chopped onion. Cook, stirring from time to time, until the onion is soft, about 5 minutes. Add the chicken broth and bring to a simmer. (Optional: Add curry powder for a lively version)
Meanwhile, chop the cauliflower into small pieces about the size of croutons. Add the cauliflower to the broth, cover, and cook until tender, from 5 to 10 minutes.
Puree the soup in the blender in 2 batches. Let cool for 1/2 hour, then add the cream, whisking in. Add white pepper to taste.
Chill for at least 2 hours, blend again before serving, and add a grind of white pepper and a scatter of herbs on each bowl.
Tastes amazing like potato vichyssoise.
Carbs: 3.7 gram per serving. Serves 6
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