• 1 medium cauliflower
• 1 medium onion, roughly chopped
• 2 cups chicken or vegetable stock
• 2 cups milk
• 3 tablespoons walnut pieces
• Salt and pepper
• Paprika and additional chopped walnuts to garnish
Trim cauliflower and break into florets. Place in a pan with onion and stock. Bring to a boil, cover, and simmer 15 minutes or until soft.
Add milk and walnuts, then puree until smooth.
Season to taste, reheat, and serve with a sprinkling of paprika and chopped walnuts.
Source: The Ultimate Soup Bible – Anne Sheasby – 2005