Cauliflower Cheddar Soup
1 large onion, diced
1 sweet potato, peeled and diced
2 tablespoons butter
1 quart vegetable stock or chicken stock
1 head cauliflower, cut into florets
Salt, to taste
Lemon pepper, to taste
1 cup heavy cream or fat-free half-and-half, plus more for garnish
4 ounces sharp cheddar cheese, grated
In a large stockpot, sauté onion and sweet potato in butter until onion is translucent, about 5 minutes. Stir occasionally. Add stock, cauliflower, salt and lemon pepper. Bring to a boil. Cook for 15 minutes or until the vegetables are cooked.
Let cool 10 minutes. Purée in small batches in a food processor or blender until smooth. Return to the stove and reheat, stirring in the cream and cheese until the cheese is melted. Serve hot with a drizzle of cream on top.
Makes 1 1/2 quarts soup.
From John Griffin, freely adapted from “Avoca Cafe Cookbook”