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Rockpool's Cream of Cauliflower Soup with Parmesan

kept bykristylee

15g peeled fresh garlic cloves
150g peeled brown onion, halved
25g olive oil
25g unsalted butter
12g sea salt
Freshly ground white pepper, to taste
800g cauliflower florets, roughly chopped
900ml fresh chicken stock (I used vegetable stock but 900g of water with 2 tbsp TMX stock is fine too)
50g single (pouring) cream
15g Dijon mustard, approximately
50g parmesan cheese, finely grated (approximately)



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