Cauliflower Soup

A very straightforward version of a pureed vegetable soup; the soup is thickened with some flour and Jacques adds a bit of curry for flavor. He also calls for a 50-50 ratio of chicken stock to water but I went with all chicken stock. After the onions are sauteed and the cauliflower simmers, it is pureed in a food processor (Jacques) or blender (me). Butter is added while the soup is being pureed and then it's finished off with some cream and parsley. The texture is very silky.

The line between subtle and bland is pretty fine for me when it comes to cauliflower soups ... this one falls on the subtle side for me, but I think some people might find it a little bland.