Start by peeling the onion and garlic, and then cut into a large rough chop. It doesn't need to be pretty!

In a large soup pot over medium heat melt the butter, then add the onions and garlic. Cook until the onions and garlic start to turn translucent.

As the onions are cooking, cut and trim the cauliflower and broccoli into large florets. Save the stems to use as well, they are great filler in soups! When ready, add the cauliflower to the soup pot. Save the broccoli for later in the recipe.

Cook the onion and cauliflower mix over medium for about 15 minutes, or until the cauliflower starts to break down and turn a light golden brown color.

As the onions and cauliflower are cooking, prepare your garnishes by toasting the almonds in the oven at 325F for about 10 minutes, and finely chopping the chives. Once the almonds have cooled, roughly chop them with a knife. Set both aside for later.

Deglaze the pot with the white wine, and then add the chicken stock. Add the whole peppercorns, Dijon mustard and salt. Simmer the pot another 5 -10 minutes, making sure all of the cauliflower(stems included!) are soft all the way through.

Add the chopped broccoli to the pot along with the milk, and simmer for 10 minutes or until the broccoli florets are soft. Avoid overcooking the broccoli to preserve some of the green color.

Use your immersion or stand blender to puree the soup until completely smooth.