Cream of Cauliflower Soup with Arugula and Almonds

Instructions

1. 1

   In a large saucepan, soften the onion in the butter. Add the cauliflower, broth, potatoes, and garlic. Bring to a boil. Cover and simmer for about 15 minutes or until the vegetables are tender.

2. 2

   In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Add broth, if needed. Pour into a soup tureen.