Cauliflower Fennel Soup

1. 1

   Cut cauliflower into 2-inch pieces, discarding outer leaves and core.

2. 2

   In a 2- to 3-quart heavy saucepan simmer cauliflower with garlic and fennel seeds in water, covered, until cauliflower is very tender, about 10 minutes.

3. 3

   Cool mixture 15 minutes and in a blender puree in batches, transferring to a bowl.

4. 4

   In pan stir together puree, cream, and salt and pepper to taste and heat soup over moderate heat, stirring occasionally, until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.