Michel Boucher > writes:

> One simple way: Sauté onion, add cauliflower, broth to cover, cook for
> ten-twelve minutes until cauliflower is soft. Run through blender
> until creamy. Season. Add milk (or cream) if you want until it
> reaches the desired colour. Eat hot.

This sounds like a similar approach to one I picked up at a cooking
weekend. Mine augments with a blue cheese custard, which really turns
a simple soup into something quite impressive. The entire thing is
easy to make. I put the recipe he

http://chris.shenton.org/recipes/Fre...fort_soup.html