Recipe: Cream of Cauliflower Soup


1 Tbsp. olive oil
1 good-sized head cauliflower
1 onions, diced
1 small russet potato, peeled and diced
1 clove garlic
3 cups vegetable broth
1 tsp. salt
1 bay leaf
¾ cup whipping cream


Cut cauliflower into florets; slice stem fairly thin. Sauté onion in olive oil 5 minutes.  Add garlic and cook 1 minute.  Add all remaining ingredients except cream and cook over medium heat until vegetables are tender, about 20 minutes.  Remove bay leaf and discard.  Remove 1 cup of cooked cauliflower and reserve; puree remaining soup in batches with blender or hand blender.  Return to heat and stir in reserved cauliflower and cream.  Heat to a bare simmer and serve.