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