From Art Smith's KITCHEN LIFE. Cauliflower is a delicious choice for soup. If you wish, substitute an equal amount of broccoli (a close cousin), using both the florets and peeled stems.

1 tablespoon olive oil
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 head cauliflower (2 1/4 pounds), trimmed and cut into florets
1 quart reduced-sodium chicken broth
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper to taste

Heat the oil in a large saucepan over medium heat. Add the onion, celery, and garlic, and cover. Cook, stirring occasionally, until the vegetables soften, about 3 minutes.

Add the cauliflower and stock, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, until the cauliflower is very tender, about 30 minutes. Stir in the Parmesan.

Transfer the soup in batches to a blender and process until smooth. Pour the pureed soup into a large bowl. (If you have an immersible hand blender, you can puree the soup right in the pot.) Season the soup with salt and pepper. Serve hot.

MAKES 6 TO 8 SERVINGS