A fall soup

A head of cauliflower in my fridge needed to be used so I consulted Joy. I settled on Cream of Cauliflower Soup (144), which sound warm and filling on a fall day. All the cream soups in this section seem to involved the same method: start with a little onion, celery and butter in the pan followed by chopped whatever happens to be the main flavor in the soup. Flour is added and then broth. The concoction went into the blender and then back into the pot where cream or milk is added. The soup was delicious and filling and easy to adapt in a healthy way by cutting back on the butter and using skim milk rather than cream. Cauliflower acts as a thickener so even with the wimpy skin milk this soup was still satisfying.