Preparation:
* Slice first 3 ingredients; cook in oil in a Dutch oven until tender, stirring often. Stir in broth; bring to a boil. Add cauliflower; cook 15 minutes or until tender, stirring occasionally.
* Process soup in batches in container of an electric blender until smooth; return to pan. Stir in whipping cream, salt, and white pepper; cook over low heat until thoroughly heated, stirring often. Ladle into soup bowls; garnish, if desired. |