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1
In a soup pot, saute the diced onion in butter or margarine until translucent and starting to brown.
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2
Add thyme, tarragon, and bay leaf and saute for another minute.
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3
(If you can't live without garlic, add some here.
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4
).
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5
Pour in the broth and bring to a boil.
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6
While that's heating up, peel and dice the potatoes.
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7
Add potatoes and boil for about five minutes.
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8
Meanwhile, chop up the cauliflower into small pieces.
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9
Add the cauliflower to the pot and add salt and pepper.
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10
Turn the soup down to a medium boil and cook until the cauliflower and potatoes are very very tender.
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11
(How long that takes depends on how small you chopped them -- I would recommend chopping pretty small pieces so that it's easier to blend).
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12
Meanwhile, rinse the kale, cut out the stalks, and cut cross-wise into thin ribbons.
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13
Bring a half-inch of water to a boil in a frying pan, salt the kale, and add it to the boiling water to steam until tender.
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14
When the soup veggies are soft, stir in the cottage cheese and the bullion powder if using.
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15
Blend it all up in the pot with an immersion blender.
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16
(You could also transfer the soup to the blender in batches, but don't blend too much at a time or hot soup will explode all over!)
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17
I like this soup smooth, but not super-smooth.
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18
It's up to you how chunky or smooth you like it.
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19
Add half&half, adjust salt and pepper to taste.
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20
To serve, ladle soup into bowls and add a big spoonful of steamed kale on top.
