2 tbsp. butter
1 tbsp. olive oil
1 med. onion, coarsely chopped
6-8 scallions, chopped
1 clove garlic, minced
2 stalks celery, chopped
2 med. cauliflower, cored & coarsely chopped
2 tbsp. MISO
1/2 tsp. salt
1/2 tsp. curry powder (opt.)
1/8 tsp. fresh ground pepper
1/2 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried savory or marjoram
6 c. water
1/8 tsp. ground nutmeg (opt.)

In heavy soup kettle, melt butter. Add oil. Add onion, scallions and garlic. Add celery and cauliflower. Add seasonings. Mix well and cook, uncovered over medium heat for several minutes, stirring frequently. Add water and MISO. Bring to boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. Remove cover and cool slightly. Puree in small increments in blender until smooth and creamy. Reheat, adding fresh ground nutmeg if desired. Serves 4.