Frothy Cauliflower Soup With Chervil

In a medium pot, bring the chicken stock to a boil. Add the cream, white wine, and cauliflower. The cauliflower should be almost covered with liquid.

Cook for 10 to 12 minutes, or until the cauliflower is soft. Add the milk, butter, and aquavit, if using, and heat until simmering.

Transfer the soup to a blender, in batches if necessary, add the chervil, and blend until smooth and frothy. Pour into bowls and serve.

VARIATION: To give the soup more texture and substance, add a few chunks of cooked diced chicken and reserved chunks of cauliflower just before serving.