1 head cauliflower, divided into florets
6 medium spring onions
1 bay leaf
3/4 c. almonds, flaked
3 1/2 c. vegetable or chicken stock
1 c. milk
Black pepper, ground as required
Salt as required
STEP BY STEP:
Cook the cauliflower florets, spring onions, bay leaf and half of the flaked almonds in 2 cups of stock for 10 -15 minutes or until the cauliflower is tender
In a baking tray toast the almonds, turning occasionally till lightly browned
Remove bay leaf from the soup and puree soup in a blender or food processor
Add the remaining stock to the pan and boil for 3 minutes
Lower heat and stir in the milk.
Reheat gently without boiling and season with salt and pepper
Serve garnished with toasted almonds.