Chilly Canta

Pureeing 1 peeled and chopped cantaloupe – with the juice of one lemon, 2 tbs of sugar and 1 cup of fresh mint leaves.

Cauliflower-Cheese Soup

1 tbsp butter

1 tbsp olive oil

1 medium onion – chopped

2 cloves of garlic – minced

1 large head of cauliflower coarsely grated

4 cups gluten-free chicken broth

1 cup of whole milk

1 tsp Dijon mustard

1 1/2 cups shredded sharp or extra sharp WHITE cheddar cheese

In a large pan, melt butter will olive over medium heat.  Add onion and garlic and saute until softened, about 5 minutes.  Add the shredded cauliflower and chicken broth, bringing to a boil over high heat stirring occasionally.  Reduce heat to a medium to low and simmer until cauliflower is tender, about 15 to 20 mins.

Remove from heat; let cool slightly.  Working in batches, puree soup in a blender.  Return soup to pot; stir in milk and mustard.  Bring back to a simmer.  Add cheese and stir until cheese has melted (do not boil at this point). Stirring constantly at a slow rate.

Ladle into  bowls and sprinkle with cheese, and if  you are so inclined a little bacon too!