Cauliflower Soup

• 3 Tbsp butter

• 1 medium onion, chopped

• 3 cloves garlic, crushed

• Juice of one lemon

• 2 heads cauliflower, cut into florets

• 2 cups vegetable stock 

• 8 oz (½ pint) heavy cream

• Salt

• White pepper

1. Melt butter in a large saucepot over medium heat. Saute the onion and garlic until the onions are translucent. 

2. Add lemon juice, cauliflower, and vegetable stock.  Cover and let simmer until cauliflower is tender. 

3. Remove the saucepot from the heat. Blend all contents until smooth using a hand/immersion blender or traditional blender.  

4. Add heavy cream, salt, and pepper to taste.  Blend again.  

5. Heat the soup slowly upon serving