Born out of our May CSA box from Doe Run Farms, this creamy soup is just the ticket. Top with Pistachio Pesto or chopped parsley. This soup is super adaptable too–use broccoli in stead of cauliflower and skip the sweet potato. Add carrots or bell peppers too. –Jill Melton, Editor
1. Heat oil in a large saucepan. Add green onion, green garlic (or garlic) and 1/4 teaspoon salt. Saute 10 minutes or until tender. Add cauliflower, sweet potato and white potato. Stir well. Add chicken stock and water. Cover and simmer 30 minutes or until vegetables are tender. Stir to lightly mash vegetables. Add milk and stir well. For a creamy soup, use an immersion blender. Add cheese, cook over low heat 10 minutes.
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