Another no-cream “cream soup.” This soup is equally delicious hot or chilled.

INGREDIENTS | SERVES 4–6

• 2 tablespoons unsalted butter or olive oil
• 1 onion
• 2 tablespoons white wine or dry sherry
• 1 medium head (about 2 pounds) cauliflower, cut into bite-size pieces
• 2 cups vegetable stock
• 1 teaspoon salt
• Ground white pepper
• 1 teaspoon ground coriander
• ¾ cup cold milk
• Chopped chives or parsley

1. In a large saucepan or soup pot, over medium-high heat, melt butter. Add onion; cook until it is translucent, but not brown, about 5 minutes.

2. Add wine and cauliflower; cook for 1 minute to steam out the alcohol. Add the stock, salt, pepper, and coriander; bring up to a rolling boil.

3. Simmer until cauliflower is very tender, about 15 minutes. Transfer to a blender.

4. Add half of the milk and purée until very smooth, scraping down the sides of the blender vase with a rubber spatula. Be very careful during this step, since hot liquids will splash out of blender if it is not started gradually (you may wish to purée in two batches, for safety).

5. Transfer soup back to saucepan, and thin with additional milk if necessary. Season; garnish with chopped herbs just before serving.