Ingredients
1 tablespoon olive oil1 small onion, chopped1 medium head cauliflower, broken into florets1 small potato, peeled and cubed2 cans (14-1/2 ounces each) vegetable broth1 tablespoon Dijon mustard1/2 teaspoon white pepper2 cups half-and-half cream1 log (4 ounces) fresh goat cheese, crumbled2 tablespoons snipped fresh dill Optional: Minced chives, lemon peel strips, snipped fresh dill and croutons
Preparation
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.
