This is the best soup ever.
Make it. You will thank me.
First, chop up an onion, a potato, a ton of garlic, and a head of cauliflower. Remove the peels/leaves/skins. (You may adjust these ratios if you like. One entire bag of frozen cauliflower works nearly as well as a head of fresh cauliflower.) You don’t have to chop the items up neatly or into small pieces, just get them dismantled reasonably thoroughly.
Add water – don’t overdo it; just add enough for the veggies to cook in. When they cook down, there will be plenty of liquid to go around. Add, also, a generous spoonful of Better than Bouillon. Bring to a boil, and stir occasionally. You don’t need to worry about overcooking this, so err on the side of leaving it simmering for too long rather than risking the larger chunks being underdone.
When it’s cooked, it goes through the blender. I recommend a hand blender/blender wand for this purpose, because you don’t need to do as many dishes that way, but as long as you can be reasonably sure your stand blender won’t crack at an inopportune moment and hit you in the face with hot soup, that will work just fine too. Blend and blend and blend until you have a delightful off-white purée. Then, in goes the cream!
Isn’t it bee-yoo-tee-ful? Keep adding and stirring in cream (heavy cream and light cream both work fine, and if you are on a diet, you could probably get away with half and half) until it is this color:
Season to taste with salt and white pepper. Mmmmmmmmmmmm.
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