Velvety Cauliflower Soup

1/4 cup canola oil (60mL)

2/3 cup onion, finely chopped or sliced (150 mL)

9 ½ cups cauliflower florets (2375 mL)

1 Tbsp salt (15 mL)

2 cups 2% milk (500mL)

2 cups 35% cream (500mL)
1. Place a large, heavy-bottomed pot on the stove, on medium-high heat.
2. Once warm, pour in 200ml canola oil with the chopped onions.
3. Sweat onions until they become translucent and colourless.
4. Stir in cauliflower and salt, and cook for 3 minutes.
5. Pour in milk and cream. All ingredients in the pot should be just covered.
6. Bring to a boil, then turn heat down to a simmer.
7. Cook for 15 to 20 minutes, until the cauliflower is fork-tender.
8. Scoop equal parts cauliflower and liquid into a blender, making sure not to fill the blender more than halfway.
9. Blend on high until the soup becomes creamy. Taste and add salt if needed.
10. Drizzle in the remaining 50mL canola oil and blend into the soup. This will make your soup extra creamy and velvety.
11. Pour soup into bowls and serve.