Shallots are far sweeter than larger onions. My family love this soup’s mild mustardy flavour.
Melt the butter in a large pan, add the cauliflower and onion and stir over a gentle heat for 10 minutes or until the onion is translucent and the cauliflower is tender. Whizz in a food processor with
Bring to a rolling boil, then add the shallots. Cover and simmer 25-30 minutes. Stir in the tarragon and the cream, check the seasoning and serve.
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