- 2 tbsp butter
- 1/2 onion, minced
- 2 garlic cloves, crushed
- 1 head of cauliflower, cut into florets
- 2 1/2 cups chicken stock
- 1/2 tsp cayenne
- salt
- 1 cup light cream
- 1 red pepper
- In a dutch oven, melt the butter and add the onion. Saute until tender.
- Stir in the garlic and the cauliflower. Cover and steam for 12 minutes.
- Pour in the stock and season with cayenne.
- Bring to a boil, cover, and simmer on low for 20 minutes.
- Roast the red pepper in the oven until blackened. Peel and mince. Set aside.
- Pour the soup into a blender and puree until smooth.
- Return to the pot and and add cream. Heat through but do not bring to a boil.
- Season with salt to taste.
- Serve garnished with the red pepper.