Simple Cream of Cauliflower Soup

...or broccoli, or a mix of the 2, whatever you picked up at the North Park farmers market today...

3 tablespoons Spring Hill butter
1 onion, chopped
2-3 pounds of Romanesco cauliflower from Suzie's Farm, chopped
1/2 - 1 cup of Strauss whole milk (cream on the top preferred)
sea salt
freshly ground black pepper

In a medium pot over medium heat, melt 1 tablespoon of butter.  Add a large handful of chopped florets and cook, stirring, for about 10 minutes.  Transfer them to a bowl and set aside.

Melt the remaining butter in the pot.  Add the onion and the rest of the cauliflower and cook, stirring, until the onions are translucent and soft.  Add water until the veggies are barely covered, bring to a boil, reduce to a simmer, cover and cook for 20 minutes.  Blend until smooth with an immersion blender.  Add milk, salt & pepper to taste.  Garnish with the cooked florets.