Potato Cauliflower Soup

1	large onion
1/2 Tbsp	oil
2 cups	vegetable broth
1 (10 oz)	Idaho potato
1 head (1 1/4 lb)	cauliflower
1 1/2 cups	milk
	salt and pepper to taste

4 servings

Cook onion in oil, add broth and potato and cook for a few minutes before
adding cut up pieces of the cauliflower; cook until cauliflower is soft,
then puree in food processor (this is not supposed to be absolutely smooth,
but there should not be large lumps). Mix in serving container with the
milk, and salt and pepper as needed.


Patricia Hollander Gross

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