Cauliflower cream

2 tablespoons vegetable (or light olive) oil

1 small onion (or half a large one)

1 medium cauliflower

Salt and pepper (a good twist of each)

½ teaspoon ground nutmeg

100ml double cream

Chop the onion finely. Break all the florets off the cauliflower stem, and cut into 1cm chunks. Cut the stalk (but not the green bits) into ½cm chunks. Throw the green bits away.

Gently fry the onion in the oil, until soft. Add the cauliflower, salt and pepper, and enough water to cover the cauliflower by about 1cm.

Bring to the boil, then simmer until the cauliflower is soft (about 10 minutes). Blend until smooth. Return to the heat and simmer for another 5 minutes, adding water until the soup is the texture of double cream. It’s soup, not wallpaper paste.

Add the cream and nutmeg. Warm through, but don’t boil. Check seasoning and adjust, if necessary.

This soup is nice served with big French bread croutons covered in melted Gruyere cheese. Then again, most soups are.