Ingredients:
750 grams cauliflower
1 tablespoon olive oil
3 cups vegetable stock
1 cup cream
1/4 teaspoon nutmeg
salt and pepper to taste

Directions:
Cut cauliflower into small florets. Heat oil in a large pan; add cauliflower and stir-fry for 3 minutes, or until just starting to soften.
Add stock; simmer, covered, for another 10-15 minutes or until cauliflower is tender. Stir in cream.
In a food processor or blender, process mixture in batches until smooth. Return soup to the pan. Add nutmeg, and salt and pepper to taste. Heat through gently and serve immediately, sprinkled with freshly ground pepper, if desired.

Tip:
This soup has a deliciously delicate flavor and texture. Even those who dislike eating cauliflower as a vegetable will usually enjoy it. Choose very fresh cauliflower with a firm head and no brown or black spots.
For an even richer soup, add 1 cup grated cheddar cheese. Garnish with tiny cauliflower florets, or a sprig of fresh chervil