Creamed soups can be difficult; they sometimes taste heavy, and when you try to lighten them up with low-fat dairy, that makes the soup even more vulnerable to curdling. But this creamed cauliflower soup from The Lemonade Cookbook
(a collection of recipes from the Lemonade chainlet of Southern California health-minded restaurants) is thickened with potatoes and just a bit of full-fat cream, so it tastes silky without being overwhelmingly rich—and won't curdle when you're cooking it. The all-occasion soup works equally well as the first course at a dinner party, or the main on a casual night, with some crusty bread—you can even serve it as a sauce topped with fish or shellfish. And trust us when we tell you, homemade chicken stock really does make a difference. (It's a lot easier to make than you'd think.
Get the recipe: Creamed Cauliflower Soup