Cauliflower Soup
Ingredients:
	1½ tbsp. butter		1 bay leaf
	Few peppercorns		1 onion finely chopped
	1 cauliflower, 300 gms.		2 cups water
	1 soup cube		¾ tsp. salt
	¼ cup milk		Grated cheese
Method:
In a large pan of pressure cooker, melt 1½ tbsp. butter. Drop in 1 bay-leaf, a few peppercorns and 1 onion, finely chopped. Fry till the onion just begins to soften. Chop and add florets from 1 small cauliflower. Coat well with butter. Add 2 cups of water and 1 soup cube. Add ¾ tsp. salt. Bring to a boil, cover and simmer for about ½ hour or till the cauliflower is tender. If you are pressure cooking, keep on the fire on reduce heat, for 6 minutes after the cooker reaches maximum pressure. Open the pan and strain the soup. Mash or blend the cauliflower and add it back to the soup. Just before serving heat through gently, adding ¼ cup milk. Check seasonings before serving. A little grated cheese added to each cup before serving adds a very special touch.