Cream of Cauliflower Soup with Arugula and Almonds | RICARDO

Ingredients

• 1 large onion, chopped
• 3 tablespoons (45 ml) butter
• 12 cups (3 litres) cauliflower cut into florets
• 7 cups (1.75 litres) chicken broth
• 1 large potato, peeled and cubed
• 6 cloves garlic, peeled
• 1/2 cup (125 ml) 15% or 35% cooking cream
• Salt and pepper
• 3/4 cup (180 ml) chopped arugula
• 3/4 cup (180 ml) sliced almonds, toasted (see note)
• 2 tablespoons (30 ml) chopped fresh chives