Cauliflower Soup with asparagus
    Makes 6 Servings

The market: 1 large cauliflower - 18 peeled asparagus - 1 cup heavy cream - ½ pound of butter - 1 QT water - Cumin powder - Salt and pepper -

Cook asparagus in salty boiling water until soft. Refresh in cold water and keep cool.

Cut cauliflower in large pieces. Cook them in “La Cocotte” with water and a little salt until soft. On medium heat, puree the cauliflower with a hand mixer. Add heavy cream and butter until there is a creamy consistency. Season with salt and pepper and add a pinch of cumin powder.

Cut asparagus in three equal parts and add them to the soup.

Bon Appetit.