A delightful and creamy soup combining the wholesome flavors of cauliflower and potato, perfect for a cozy meal.
Heat the butter in a large saucepan over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion and sauté until softened and translucent.
Cook the onion slowly to bring out its natural sweetness.
Sprinkle the flour over the onions and stir well to combine. Cook for 2-3 minutes.
Cooking the flour removes its raw taste and helps thicken the soup.
Gradually pour in the chicken stock while stirring to avoid lumps. Bring to a boil.
Pour the stock slowly while stirring to ensure a smooth mixture.
Add the cauliflower, potato, nutmeg, paprika, salt, and pepper. Reduce the heat to a simmer, cover, and cook until the vegetables are tender, about 20 minutes.
Cut the vegetables into small pieces to ensure even cooking.
Remove the saucepan from heat and blend the soup until smooth using a blender.
Blend in batches if necessary to avoid overfilling the blender.
Return the soup to the saucepan and stir in the cream. Heat through without boiling.
Heating gently prevents the cream from curdling.
Serve the soup hot, garnished with a sprinkle of paprika or fresh herbs.
Serve with a side of crusty bread for a complete meal.
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