Thinly chop the shallots.
Heat the olive oil in a large pot on a medium heat.
Add the butter.
When the butter has fizzed its last, add the shallots.
Constantly stir the shallots until very soft, 4-5 minutes.
Add the wine, and reduce.
Add the cauliflower, and stir to coat well with the existing ingredients.
Add the vegetable stock and bring to the boil, then simmer for 10 minutes.
Add the butter beans and continue to simmer for another 5 minutes.
Transfer to food processor and blend until very smooth.
Transfer back to pot over medium heat and stir in the cream, then season to taste.
Serve with chunky croutons.