2 large heads cauliflower
2 large potatoes, peeled
3 garlic cloves, chopped
1 tbsp (15 mL) butter
2 tbsp (30 mL) olive oil
4 cups (1 L) water
3 bay leaves
Salt and freshly ground pepper
¾ cup (180 mL) whipping cream
1 tsp (5 mL) butter; 2 tbsp (30 mL) capers; ¾ cup (180 mL) chopped almonds; breadcrumbs, rye bread recommended; leaves of 1 bunch watercress
Coarsely chop the cauliflower, potatoes and onion. Heat butter and oil in a large saucepan over medium-low heat and cook vegetables along with the garlic until they start to sizzle.
Add water, bay leaves, salt and pepper, cover, bring to a boil, lower heat and simmer 10 to 15 minutes.
Discard bay leaves, add cream, and purée mixture in a blender or food processor until smooth. (Soup may be cooled, refrigerated for up to one day, then reheated.) Heat soup in the saucepan, adding more water if necessary to get desired consistency.
Meanwhile, melt the teaspoon (5 mL) butter in a frying pan and add capers, almonds and breadcrumbs. Serve soup in heated bowls, each serving sprinkled with caper mixture and watercress. Serves 4.