Barry's Cream

or Creme duBarry (Cream of Cauliflower Soup)

2 medium (or one large) cauliflower
1 large onion
2 pints of chicken (or vegetable) stock
1/4 pint of cream
salt and pepper

1. Remove the green leaves from your cauliflower and discard. Take the remaining white head and chop roughly.
2. Finely chop the onion and sweat in the melted butter add your cauliflower and 2 pints of stock and bring to the boil.
3. Reduce the heat and simmer for about 20 minutes until the cauliflower is tender.
4. Remove from the heat and allow to cool if using a liquidizer to puree your soup; if using a stick blender you can blend it right away.
5. Add the cream and reheat gently. Do not reboil or the cream in your soup may split.