1 onion, chopped

2 tablespoons (30 ml) butter

5 cups (1.25 litres) chicken broth

5 cups (1.25 litres) cauliflower, cut into large florets

1 small potato, peeled and cubed

2 cups (500 ml) cauliflower, cut into small florets

1 bunch asparagus, trimmed and cut into small 1-inch (2.5-cm) pieces

2 cups (500 ml) frozen corn kernels

1 lb (454 g) fresh cod, cut into cubes

1/4 cup (60 ml) 35% cream

Salt and pepper

Cheese crackers (see note)

In a large pot, soften onion in butter. Add broth, large cauliflower florets, and potato. Bring to a boil and simmer, uncovered, for about 20 minutes or until vegetables are tender.

In a blender, purée soup until smooth and return to the pot. Add broth, if needed. Season with salt and pepper.

Bring cream of cauliflower to a boil. Add small cauliflower florets and bring to a boil. Simmer for about 3 minutes. Add asparagus, corn, cod, and cream and continue cooking for about 4 minutes, stirring gently, or until fish is cooked. Adjust seasoning. Serve and garnish with cheese crackers.

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