Chickpea and Cauliflower Soup

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This soup can be thrown together in no time flat- even for the most finicky eaters. It's a meal all by itself or as a starter to your main course. A perfect addition to Thanksgiving.

Ingredients:

1 large cauliflower
1 large potato 
5 cups chicken or vegetable stock

2/3 cup cream, milk or evaporated milk
4 tablespoons of grated cheese
salt and pepper to your taste
1 can of drained, rinsed chickpeas

Directions:

Place a pot on the stove and add the stock heat to high. 
Meanwhile:
Rinse the cauliflower and cut into small sized florets-discard the stalk.
Peel and cut the potato into quarters 
When the broth comes to a boil, add the cauliflower and potato
Cook for about 10 minutes.
With a slotted spoon, remove the cauliflower and potato carefully and set aside.
Meanwhile:

Drain and rinse your chickpeas.
To a blender or food processor add the cauliflower, the potato, the chickpeas and blend until smooth.
Add the mixture to the broth.
Add the cream or milk and cheese to the broth.
Stir and taste if it needs salt or pepper.
Ladle the soup to individual bowls.
Top with more cheese, bacon, fried onion or garlic if desired.
Serve with  Italian parsely, black pepper and Melba toast.

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