Cauliflower Soup - cooking recipe

Ingredients

2 Tbsp. (1/4 stick) butter
1/2 c. minced onion or 1 small leek (white part only) or 1/4 c. minced shallot or 1/2 c. minced green onion
1 medium cauliflower, cut into 1/2-inch pieces
1 1/2 c. chicken stock, milk or water
cream
1 to 2 Tbsp. Port, sherry, Madeira or dry red or white wine

Preparation

Melt butter in heavy 2-quart saucepan over low heat.
Add onion or leek; cover and cook 10 minutes (5 minutes for shallot or green onions), stirring occasionally.
Add cauliflower; cover and cook 5 minutes, stirring halfway through cooking time.
Pour in enough stock, milk or water to barely cover ingredients.
Cover pan partially and bring to boil.
Let boil until cauliflower is tender, about 10 minutes.
Transfer to blender or processor and puree or pass through fine disk of food mill.
Thin soup with cream and season with salt and pepper.
Stir in Port.
Serve.