Cream Soup

Ingredients:

• Chicken Stock 1 gal
• Onions large diced 1/2 lb
• Celery large diced 1/2 lb
• Potatoes large diced 1/2 lb
• Cauliflower diced 2 lb
• Flour 8 oz
• Salt & Pepper to taste
• Thyme leaves to taste
• Butter 3 oz
• Heavy cream 4 oz
• other options (broccoli, asparagus, carrots, zucchini)

Preparation:

1. Heat the butter and sweat off the onions and celery, add little thyme.
2. Add the flour, mix well. Add half of the chicken stock, bring to quick boil while stirring.
3. Add the other half of the stock, add the cauliflower and potatoes.
4. Bring to the boiling point, then allow to simmer for 1 hour.
5. Blitz to a pulp and pass through a chinoises.
6. Add heavy cream, correct the seasoning.
7. At service: Add some blanched cauliflower to the soup.