Creamy cauliflower soup

Cauliflower soup starts with the base. Finely chop the onion and soften it in melted butter until it releases its sweetness and turns tender. Add the diced potato and cauliflower florets, fry briefly and pour in the hot vegetable broth so the vegetables are just covered.

Bring to a boil and cook for about 15 minutes, until the cauliflower and potato are soft and easily pierced with a fork. You can set a few small florets aside in advance, briefly roast them in butter and use them to garnish the finished soup.

Take the pot off the heat and blend the contents with an immersion blender until completely velvety and smooth. Stir in the cream, warm it gently, but do not boil, so it does not curdle and the soup stays smooth.

If the cream is too thick, pour in a little more broth and warm it briefly. Taste and season with salt, freshly ground pepper and a pinch of nutmeg. Add the salt towards the end, when the delicate flavour of the cauliflower fully develops.

Ladle into warmed bowls, garnish with the roasted florets and a swirl of cream. Serve straight away with toasted bread or homemade croutons, which add a welcome crunch to the smooth cream.