Vichyssoise

Use small to medium head of cauliflower.

Break off the florets into a saucepan.  Add the broth, wine and onions.  Simmer, covered, for about 45 minutes, until the veggies are nice and soft.

Puree in a blender (mine has a soup setting and it does a lovely job).  You want it very smooth.

Transfer to a bowl and stir in the cream.  Chill for several hours, or even overnight.  This is a great "make ahead."

Serve with snipped fresh chives or, if not available, with scallions.