Creamy Cauliflower & Goat Cheese Soup

Name: Creamy Cauliflower & Goat Cheese Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings.
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 1 medium head cauliflower, broken into florets; 1 small potato, peeled and cubed; 2 cans (14-1/2 ounces each) vegetable broth; 1 tablespoon Dijon mustard; 1/2 teaspoon white pepper; 2 cups half-and-half cream; 1 log (4 ounces) fresh goat cheese, crumbled; 2 tablespoons snipped fresh dill; Minced chives, lemon peel strips, snipped fresh dill and croutons, optional

Here's an elegant choice for a first course or even a meatless dinner. Goat cheese adds an extra-special touch. —Roxanne Chan, Albany, California

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 medium head cauliflower, broken into florets
1 small potato, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
1 tablespoon Dijon mustard
1/2 teaspoon white pepper
2 cups half-and-half cream
1 log (4 ounces) fresh goat cheese, crumbled
2 tablespoons snipped fresh dill
Minced chives, lemon peel strips, snipped fresh dill and croutons, optional

Directions

In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in cauliflower and potato; cook and stir 4-5 minutes.
Stir in broth, mustard and white pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender. Remove from heat; stir in cream and cheese. Cool slightly.
Process soup in batches in a blender until smooth. Return all to pan. Stir in dill; heat through. If desired, top with chives, lemon peel, dill and croutons.