1tablespoonfresh rosemaryminced, OR dried rosemary
4cupschicken stock
1cauliflowerlarge - cut into florets
1teaspoonsalt and pepperto taste
2tablespoonfresh creamto server - optional
breadto serve - optional
Instructions
In a large soup pot: fry onion, garlic and rosemary in oil on low heat for about 5 minutes, till translucent and fragrant.
Add cauliflower florets and stir to coat for about 2 minutes.
Add stock. Simmer on medium/high heat for about 15 minutes. The cauliflower should be soft. Carefully blend the hot mixture using a blender or a hand blender. Taste and season with salt and pepper. Divide between plates, pour a little fresh cream onto each plate and serve with bread of choice.