Cauliflower Brown-Butter Soup

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2-3 pounds prepped cauliflower
1 Tablespoon salt
Juice of 1 lemon
4 Tablespoons butter
3-4 cups chicken broth
Optional: grated cheddar, crumbled blue cheese


1. Boil florets 15 minutes in a big pot of water with salt & lemon juice.

2. Drain and puree with the chicken broth in blender.

3. Melt butter in a soup pot over medium heat; swirl over heat until the butter begins to turn slightly brown in the bottom of pot.

4. Add cauliflower puree to the pot and bring to a simmer. Season with salt & pepper to taste.

5. Add cheese or herbs as desired and serve with good toast or croutons.