CREAMY CAULIFLOWER SOUP

1 1/2 cups potato, chunks
4 cups broth or water
1 1/4 cups chopped celery
5 cups cauliflower flowerets
1 small onion
1 whole garlic clove
1 tablespoon olive oil or butter
1/2 cup dry white wine
1 teaspoon salt
1 pinch pepper
OPTIONAL ADDITIONS:
1/2 pound fresh mushrooms, sliced and sauteed with 1 tsp each marjoram and parsley
1/2 cup chopped fresh parsley
1/2 cup diced red bell pepper
1 cup fresh corn kernels

Cook the potato in the broth or water. Chop the celery and add. When the potato is nearly done, add the cauliflower and cook until tender. As always in blended soups, the potato must be very well cooked; otherwise the soup will be gluey.

While the vegetables are cooking, chop the onion and saute it and the garlic clove in the olive oil. Cook them gently until very well done but don't let them brown.

Puree all the cooked vegetables and the onion and garlic in blender or food processor until smooth. To get a very smooth soup, blend or process in small batches.

Stir in the wine, if you choose, and the salt and pepper. If you want to add color or other interest, stir in one or more of the optional additions. Reheat gently, adjust seasoning as needed and serve.

Makes 10 cups (5 servings)
From: The New Laurel's Kitchen by Laurel Robertson
Source: Walla Walla Sweet Onions