Cauliflower Fennel Soup

Epicurious.com

Ingredients:

1 small head cauliflower
1 large garlic clove, chopped
¾ teaspoon fennel seeds
2 ½ cups water
½ cup heavy cream

Preparation:

Cut cauliflower into 2-inch pieces, discarding outer leaves and core. In a 2-3 quart heavy saucepan simmer cauliflower with garlic and fennel seeds in water, covered, until cauliflower is very tender, about 10 minutes. Cool mixture 15 minutes and in a blender puree in batches, transferring to a bowl. In pan stir together puree, cream, salt and pepper to taste and heat soup over moderate heat, stirring occasionally, until heated through. Makes about 4 ½ cups.