1 med. onion, chopped
3 tbsp. butter
1 (10 1/2 oz.) can chicken broth
1 pkg. frozen cauliflower or sm. head of precooked cauliflower
1 can potato soup
1 egg yolk
1 c. light cream (half & half or milk)
1/4 tsp. white pepper
Salt to taste

In a Dutch oven, saute onion in butter. Add chicken broth and cauliflower; simmer until tender. Pour in blender; process until puree. Return to pan and add can of potato soup; blend well. Put cream, egg yolk, and pepper in blender; mix well. Add to soup. Heat to just hot. DO NOT BOIL. Garnish soup with chopped parsley. Double recipe for large group. (Broccoli can be substituted for cauliflower.)