cauliflower-potato soup

* adapted from a 'a new way to cook' recipe

ingredients:

1 teaspoon butter
1 medium sized onion, diced
4 cups homemade or low sodium chicken broth
2 medium sized Yukon Gold potatoes, peeled and cut into 1/2"-dice
1/2 a head of cauliflower, cut into 1/2"-dice
1/4 teaspoon sugar
kosher salt
2 tablespoons heavy cream
freshly ground black pepper
1/4 teaspoon ground cumin
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives

directions:
1. Melt the butter in a heavy medium saucepan. Add the onion and cook over low heat, stirring until softened, about 5 minutes. Add the potato and cook for a few more minutes, stirring to keep from sticking to the bottom of the pan.

2. Add the broth, sugar and salt to taste. Partially cover and bring to the boil. Reduce heat and simmer until potato is soft, 15 to 20 minutes. Remove from the heat.

3. In a blender or food processor, puree the soup in two or three batches. Return the soup to the saucepan and whisk in the heavy cream, pepper, cumin and half the parsley and half the chives. Reheat over moderate heat, stirring frequently. Serve with a sprinkling of the remaining parsley and chives, plus salt and pepper.

notes: