VICTORIA'S CREAM OF CAULIFLOWER SOUP 1 tablespoon olive oil 1 medium to large cauliflower head (about 2 pound) trimmed, chopped 1 medium onion, chopped 3 1/2 cups water 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 1 cup half-and-half In 4-quart saucepan, heat oil over medium heat. Add cauliflower and onion; sauté until onion is translucent. Add water, salt, and pepper. Heat to boiling over high heat. Reduce heat to low, cover, and simmer until tender 15 to 20 minutes. In blender, in several batches, puree cauliflower mixture. Return puree to saucepan and add half-and-half. Reheat soup just to boiling. Top with your choice of garnish, if desired.
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