Cauliflower Soup

Method

1. Melt 2 tablespoons of butter in a large pot over medium heat until it begins to foam.
2. Add the diced onion and minced garlic cloves to the pot and sauté for about 5 minutes until softened and fragrant.
3. Add the 300 g of cauliflower, cut into florets, along with enough water to just cover the vegetables, then bring to a boil and reduce to a simmer for 20 minutes until the cauliflower is completely tender.
4. Remove the pot from heat and use an immersion blender to purée the soup until completely smooth, in the style of a classic Turkish mercimek çorbası finish.
5. Return the pot to low heat, stir in the 100 ml of heavy cream, and simmer gently for 3 minutes until the soup is rich and velvety.
6. Taste and adjust seasoning as needed before ladling into bowls and serving hot.