Creamy cauliflower soup

1 T vegetable oil or olive oil
2 medium onions, chopped
1/2 t salt
3 garlic cloves, minced
1/2 cup dry white wine
1 large head cauliflower (2 lbs chopped)
4 cups chicken or veggie broth
Freshly ground white pepper
2 T each virgin olive oil and minced chives
1 T freshly chopped flat leaf parsley

Heat veggie or olive oil in large pot over stove at medium to medium low heat. Add onions and salt. Cover (reduce heat to medium low) stir occasionally until onions are soft. Add garlic and wine and cook until fluid is almost gone.

Stir in cauliflower and broth and bring to a boil. Reduce heat to simmer, cover and cook for 20 minutes until cauliflower is soft.

In 3 batches whirle soup in a blender until very smooth. At least 3 minutes for each batch. If you want you can blend 2 batches and leave the last one chunky. Stir together and season with white pepper to taste.

In a small bowl, combine olive oil, chives and parsley. Ladle soup into bowls and decoratively drizzle herb oil on top.

Number of Servings: 6

Recipe submitted by SparkPeople user BYHISSPIRIT.