Cream of Cauliflower Soup

Cream of Cauliflower Soup

2 T olive oil
1 medium onion, chopped
1 head cauliflower, cut in florets (5 to 6-1/2 cups)
2 C vegetable broth, preferably made with vegetable bouillon cubes
1 C milk, plus more if needed
1/2 t each ground coriander and salt
1/4 t pepper
2 T snipped fresh chives or parsely

1. Drizzle oil in a large saucepan and swirl it until it coats the entire bottom of the pan. Place over medium-high heat until hot. Add onion and cook, stirring, until tender. Immediately stir in cauliflower, salt and pepper.
2. Bring to a boil, reduce heat and simmer 25 to 30 minutes until cauliflower is soft. Cool 15 minutes.
3. Ladle soup, a little at a time, into a blender. Blend until smooth. Return soup to saucepan. If too thick, stir in a little more milk until you have a nice creamy consistency.
4. Top servings with chives or parsley.

*Be very careful when blending. Hot liquids can be explosive when you turn the blender on.

From Woman's Day...from "Chef Bobo's Good Food Cookbook".