How to make
Parboil the cauliflower in boiling water, drain it and put it in a pot with the melted butter. Saute for 20 minutes, add the sliced potatoes, milk and salt.
Boil on low heat for 20 minutes and then strain the soup through a fine sieve, rubbing the vegetables through. Put the resulting mixture back into the pot and add the cream.
If desired, add black pepper and a knob of butter to the soup upon serving. Serve the cream soup with bread cubes, pre-fried in butter.
