50g butter
1 brown onion, halved, finely chopped
2 large carrots (diced)
2 tbs sugar
2kg cauliflower, cut into florets
1.5L (6 cups) chicken or vegetable stock
250ml (1 cup) thin cream
Sea salt flakes & ground white pepper
60ml (1/4 cup) thin cream, extra, to garnish
Freshly ground black pepper

Notes & tips

You can make this soup to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge.

Melt butter in a large saucepan over medium-high heat until foaming. Add onion and cook, stirring, for 5 minutes or until onion softens.
Add cauliflower, carrots and stock, and bring to the boil. Cook, uncovered, stirring occasionally, for 15-20 minutes or until cauliflower is tender. Remove from heat and set aside for 10 minutes to cool slightly.
Place half (smaller florets) of cauliflower aside.
Place rest of the cauliflower mixture in the bowl of a food processor and process until smooth. Transfer to a clean saucepan.
Add cream and sugar to the soup and stir over low heat until hot. Taste and season with salt and pepper.
Add previously separated smaller florets.
Pour soup into a tureen. Add extra cream and season with black pepper.