Instructions: In a heavy pot over medium heat, warm the oil. Add the celery, onion and leek and saute until softened, about 5 minutes. Add the stock and cauliflower, a pinch of salt and pepper. Bring to a boil; reduce the heat to medium or medium low to maintain an even simmer until the cauliflower is tender, 10 minutes.

Puree the soup until smooth and frothy. Add 1/2 cup light cream. Serve hot, garnished with a swirl or puddle of the parsley cream sauce.

PARSLEY CREAM SAUCE: Puree the ingredients, adding more cream as needed to thin. Just before serving, warm the sauce in a small pan or at 70% power in the microwave.

TIP - Use the food processor fitted with the metal blade to finely chop chunks of celery, onion and leek. Use the food processor again to finely chop the cauliflower.

Description: "Cauliflower and onion soup garnished with parsley cream"

Yield: 4 cups

NOTES : "The charm of this easy and inexpensive soup is its lightness. The trick is to blend and aerate it as close to serving time as possible" - like cappuccino. Good soup to make ahead and reheat; it will have more flavor. REVIEW: The soup was smooth and creamy; wonderful flavor; attractively fresh. I added a pinch of cream of tartar to the soup during pureeing. Warning: use a light hand with the parsley cream. We tested with Italian flat parsley, which we think is milder than the curly variety. The parsley was too strong. This feeds 4 with bread on the side.

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