Instructions

1. Melt butter in a saucepot over low heat, add onions, a pinch of salt, and cook until soft and translucent.
2. Add the cauliflower and cook for 4 minutes, then add the stock.
3. Bring to a low simmer, add a pinch of salt and cook until the cauliflower is very soft.
4. Stir in the crème fraîche and transfer to a blender to puree until smooth
5. Season to taste.

Enjoy with St. Supéry Dollarhide Estate Vineyard Sémillon

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