Cauliflower Blue Cheese Soup with Sesame Roasted Green Beans
Just because it was so chilly here in Minneapolis on Friday, we decided to make a soup with our CSA veggies. This recipe is from Asparagus to Zucchini and is very similar to the Potato Leek Soup I like to make in the fall. Instead of potatoes, this recipe uses cauliflower and in addition to tarragon, adds a bit of blue cheese to punch up the flavor. It was yummy and perfect on a 55 degree day. The beans were Nick's project...he found the recipe online and whipped these tasty goodies up for a side dish.
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