Broccoli may be substituted for the cauliflower in either recipe.

CAULIFLOWER SOUP

1 head cauliflower, finely chopped (about 5 cups)
1 large leek, white part only, finely chopped (about 1 cup)
1/4 cup butter
2 cups chicken broth
1/4 tsp. dried chervil
1/4 tsp. marjoram
1/4 tsp. fine herbs
1 bay leaf
1/2 tsp. pepper
Salt to taste
1 1/2 cups half and half

In a three-quart saucepan, combine cauliflower, leek and butter. Cook and stir over medium heat for 15 minutes or until vegetables are almost tender. Add chicken broth and seasonings, cook, covered, over medium-low heat until vegetables are tender, about 10 minutes.

Puree in batches, until almost smooth, in a blender. Return to saucepan, stir in half and half and heat through. Serves eight to 10.

CAULIFLOWER-CHEESE SOUP

4 cups raw cauliflower florets
1 can (14 1/2 oz.) chicken broth
1/2 cup chopped onions
2 cloves garlic, minced
2 tbsp. butter or margarine
2 tbsp. flour
2 cups milk
1/2 tsp. salt
3/4 cup shredded Cheddar cheese

Place cauliflower and chicken broth in a large saucepan and simmer, covered, until almost tender. Saute the onion and garlic in butter until tender. Stir in flour and add milk, whisking until smooth and thickened. Add cream sauce to cauliflower and broth and stir well. Season with salt. Simmer until flavors are blended and soup has thickened. Just before serving, add shredded cheese and stir until melted.