3 tbsp. butter
1 med. onion, chopped
1 stalk celery, chopped
1/4 c. thinly sliced carrot
3 c. cauliflowerets
2 c. lightly packed, coarsely chopped Swiss chard leaves (discard stems)
1/8 tsp. white pepper
1/4 tsp. dried marjoram
Pinch cayenne pepper
3 1/2 c. rich chicken broth or 2 (14 1/2 oz.) cans chicken broth
1 c. half and half
Salt (opt.)

1. In a 3 quart saucepan over medium heat, melt butter. Add onion, celery and carrot. Cook; stir occasionally, until soft but not browned. Mix in cauliflower, chard, pepper, marjoram and cayenne. Add broth.

2. Bring to a boil, reduce heat, cover and simmer until cauliflower is very tender, 10 to 12 minutes.

3. Whirl mixture in blender or food processor until smooth.

4. Return to cooking pan, add half and half and reheat to serving temperature. Do not boil. Taste and add salt if needed. Serve hot. Makes about 7 cups. 6 servings.