- 1 small head cauliflower
- 1 large garlic clove, chopped
- 3/4 teaspoon fennel seeds
- 2 1/2 cups water
- 1/2 cup heavy cream
- Cut cauliflower into 2-inch pieces, discarding outer leaves and core. In a 2- to 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 purée in batches, transferring to a bowl. In pan stir together purée, cream, and salt and pepper to taste and heat soup over moderate heat, stirring occasionally, until heated through.