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1
Wash and dry vegetables
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2
Peel radishes. Slice thin 6 radishes, coarsely chop 2 radishes. The pink radish skin needs to be removed to preserve the white color of the soup.
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3
Divide cauliflower head into quarters; roughly chop three quarters including stalks; reserve one quarter, trim into fleurettes, set aside (add left over pieces of stalk to chopped cauliflower)
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4
Heat milk to simmer over medium heat (or heat gently in microwave).
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5
While milk is heating, in a large sauce pan, sweat sliced radishes in butter. When radishes are soft but with no color, sprinkle them with flour and stir so flour absorbs liquid in pan.
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6
Add warmed milk to radishes in sauce and bring to simmer. Do not use cold milk.
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7
Add chopped cauliflower (not the fleurettes) to saucepan. Bring to simmer and cook until the cauliflower is tender.
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8
While chopped cauliflower is cooking, blanch fleurettes and remove immediately to ice water bath. Drain and set aside.
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9
When chopped cauliflower is tender, remove from heat, add remaining raw chopped radish, and puree in a food mill or blender; strain through a mesh sieve. Make sure to let saucepan contents cool BEFORE pureeing.
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10
Rinse sauce pan. Pour puree into pan and return to heat. Add cream and bring to simmer.
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11
Season to taste with salt and pepper.
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12
Serve in warm bowls with garnish.
