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1
Melt the butter in a large heavy-bottomed saucepan or dutch oven over low to medium heat and add the onions, cooking and stirring until the onions are translucent.
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2
Add the cauliflower and stir everything around for 4 or 5 minutes. You want the veggies to soften and take on a bit of color, but not brown. If you need to add another bit of butter that's fine, it all depends on how much cauliflower you have. Season with salt and pepper (you will correct the seasoning before serving), and stir for a minute or two more.
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3
When you can gently pierce a cauliflower piece with the tip of a sharp knife, add about a cup of the broth or stock, a bit at a time, still stirring, and continue to cook until most of the liquid is gone.
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4
Set aside to cool slightly for about 10-15 minutes.
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5
Place contents of your soup pot into the bowl of a food processor and process until quite smooth, adding another couple of cups of the stock a little at a time, and scraping the bowl as necessary. This may take a good five minutes.
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6
Return the pureed cauliflower to the soup pot and place on medium low heat. Stir in the rest of the stock and cook for an additional ten minutes or so.
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7
When you like the consistency, check the seasoning: tasting and adding salt and pepper as necessary. Just before serving, remove from the heat and stir in the creme fraiche and a squeeze of lemon juice, also to taste.
