Cream of Cauliflower and Potato soup

Clean and discard the heavy core/stems and any green leaves from the cauliflower. Discard. Then chop remaining florets in to 1” pieces.

Peel the russet potato. Cube the potato into ½ inch cubes.

Using a heavy bottom soup pan, melt the butter and add the olive oil, salt and the onion. Sauté gently for about 10 minutes until the onion is translucent. (You do not want to caramelize the onion – so watch your heat and stir often.)

Add your stock, cauliflower, potato and bring to a boil, then reduce and simmer until the vegetables are completely cooked through. Allow to cool.

Transfer the soup into a blender. Add the cream and puree until silky smooth. You can do this step with an emersion blender if you prefer.

When you are ready to serve – reheat gently – making sure not to bring the soup back to a full boil. (Cream can break when heated too harshly – and then your lovely silky soup would have a slightly curdled look – which is not what you want – so again – watch your heat and stir occasionally as the soup comes to temperature.