Recipe: Dubary Cream

- Remove the green leaves from the cauliflower and cut it into florets of roughly the same size
- Sauté the florets in a knob of butter until they soften
- Add water just above the level of the cauliflower, salt and pepper
- Once boiling, add the stock cubes and let cook for approximately 15 minutes
- Remove from heat and let cool slightly
- Add the cream and pass the soup through a strainer, leaving no lumps
- Add the nutmeg and adjust the seasoning
- Put back on the heat briefly then serve