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Creamy Cauliflower Soup

1 1/2 cups potatoes, peeled and cubed
4 cups water or light broth
1 1/4 cups pale celery, chopped
5 cups cauliflower florets (1 head)

1 small onion
1 garlic clove
1 tblsp olive oil

1/2 cup dry white wine (optional)

1 teaspoon salt
pinch pepper

Cook the potato in the broth. 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. Reheat
gently, adjusting seasoning as needed, and serve. Makes 10 cups.

This soup is lovely as is, pure white. If you want to add color or
other interest, though, stir in one or more of the following a few
minutes before serving:

1/2 pound mushrooms, sliced, sauteed with 1 teaspoon each marjoram and savory
1/2 cup chopped fresh parsley
1/2 cup diced red bell pepper
1 cup fresh corn off the cob

The cauliflower disappears completely, making a warm-flavored soup
as thick and as white as heavy cream - but much tastier and better
for you!

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