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  • 50g butter
  • 1 large onion, sliced
  • 1 garlic clove, crushed
  • 1 large cauliflower, broken into flowerets
  • 900ml vegetable stock
  • Salt and pepper
  • 1 teaspoon grated nutmeg
  • 50ml single cream
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    Method

    • step 1

      Melt the butter in a saucepan
    • step 2

      Add the garlic and onion and fry for 5 minutes
    • step 3

      Add the stock and cauliflower and bring to the boil
    • step 4

      Season with salt and pepper and stir in the nutmeg
    • step 5

      Cover and simmer for one hour
    • step 6

      Purée in an electric blender
    • step 7

      Return to the pan, reheat and stir in the cream
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