Ingredients:

• 1 ½ medium size cauliflowers (broken up)
• Butter
• 1 large onion (chopped)
• 2 chicken stock cubes
• boiling water
• 1 - 1 ½ cups cream
• 1 cup chopped spring onions (green onions)
• Salt & Pepper

Method:

1. Lightly sauté cauliflower pieces (1 cauliflower) and onion pieces in butter. Do not brown.
2. Add crumbled stock cubes and enough boiling water to cover. Cook until soft.
3. Puree with blender.
4. Add cream, salt and pepper.
5. Cut other half of cauliflower into very small pieces and add to soup. Add spring onions.
6. Cook on low heat (do not boil), until cauliflower pieces are soft.
7. Add a few chopped spring onions to soup when served in bowls.
8. Serve with garlic bread.