This creamy soup started off Susan’s delightful 2012 Christmas luncheon.

from Susan Canada

2–3 heads of Cauliflower, cut up (I used 3 large heads to serve 10)
2-3 stalks of Celery, chopped
1 Sweet Onion, chopped
2-3 Leeks, white parts thinly sliced
1 32 oz. carton Chicken Broth (or use vegetable broth if you are serving a vegetarian)
1-2 cups Light Cream (or whole Milk or Half & Half)
Olive oil
Salt & Pepper
½ tsp. Sage, Thyme or Parsley or whatever herb you prefer (I used a seasoning blend from Penzey’s called “Mural of Flavor”—a variety of spices with orange & lemon)

1. Sauté onion, celery and leeks in a little olive oil until softened. Sauté cauliflower for 2-3 minutes. Combine all veggies in stock pot or Crock pot.
2. Add broth and a little water. Simmer for 20- 30 minutes on the stove top, puree with stick blender or food mill or processor.
3. Add cream and simmer a little longer. Cook on High in Crock pot until cauliflower is tender, then puree and add cream. Adjust seasoning to taste.