2 (14 1/2 oz.) cans (or 4 c.) chicken broth
1 c. potatoes, diced
1 c. onion, diced
3 tbsp. butter
3 1/2 tbsp. all-purpose flour
1 head cauliflower, about 1 1/3 lbs., cut into 1/2" dice & trimmed
1 tbsp. Accent
1 c. finely diced ham
2 tbsp. chopped fresh chives
Pinch of cayenne pepper
2 egg yolks, room temp.
2 c. whipping cream
2 tbsp. dry white wine
1 c. shredded Edam cheese
1/8 c. chopped parsley

Combine 2 cups chicken stock, potato and onion in medium saucepan and bring to a boil over medium heat. Reduce heat, cover and simmer until potato is soft. Transfer to a food processor or blender and mix until completely smooth. Melt butter in a 3 quart saucepan over medium heat and gradually add flour and cook 2 minutes, stirring constantly. Slowly whisk in remaining 2 cups chicken stock, cauliflower, ham, chives, cayenne pepper, Accent and the vegetable puree. Bring soup to a simmer, stirring occasionally and cook 15 minutes.

Makes 12.