Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              ounce  butter
     1/4                onion -- finely diced
     1/8                leek -- finely diced
     1/2         stalk  celery -- sliced
  35            ounces  water
  5             ounces  cauliflower -- cut small
  2             ounces  cauliflower florets -- for garnish
  1            package  soup base -- knorr
                        salt and pepper -- to taste

Preparation:

1. Melt butter in saucepan. Add vegetables, including cauliflower stalks (not florets) and sweat without colouring. 2. Add water gradually and bring to a simmer. Stir frequently. Simmer for 15 minutes. 3. Blanch caulflower florets in a little salted water; refresh and set aside. 4. Mix cream and soup base and add to the saucepan. Continue to simmer for another 15 minutes. 5. Puree and stain. Bring to a boil and add the garnish. Notes: You can use any vegetable that you like for this soup. Mushroom, Broccoli, Carrot, Asparagus are good options.

Nutritional Information:

65 Calories (kcal); 6g Total Fat; (76% calories from fat); 1g Protein; 3g Carbohydrate; 16mg Cholesterol; 82mg Sodium