Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  onion
  2                     shallots
  1              clove  garlic
  1         tablespoon  olive oil
  2               cans  {14 1/2 oz. each}  ready-to-serve chicken
                        broth
  1              large  cauliflower -- cut into flowerets
  1 1/2           cups  whipping cream
  1           teaspoon  salt
     1/8      teaspoon  ground white pepper
                        GARNISHES: asparagus tips, cracked black
                        pepper

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.

Nutritional Information:

239 Calories (kcal); 24g Total Fat; (89% calories from fat); 2g Protein; 5g Carbohydrate; 82mg Cholesterol; 384mg Sodium