Silky-Smooth Cauliflower And Potato Soup

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   1. In a large pot over medium heat, melt the butter with the olive oil; add to this the cauliflower florets, the cubed potatoes, the onion and the garlic. Gently stir for several minutes to coat in the butter/oil.

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   2. Add the hot chicken (or veggie) stock to the pot, stir, and then add the salt, pepper and paprika. Allow to gently simmer on medium-low heat, uncovered, for about 20-22 minutes, until potatoes are tender.

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   3. Once vegetables are tender, remove from heat. Using a hand-held immersion blender, puree thoroughly until completely smooth and silky. (If using a blender, blend in small increments to prevent the soup from splattering, and return to pot.)

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   4. Finish the soup by whisking in the lemon juice and the light sour cream. Check and adjust the salt/pepper, if necessary.

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   5. Ladle into bowls and garnish each bowl with 1 teaspoon of chopped green onion, and 2 tablespoons of croutons. Enjoy!

No additional tips available.