Fear not, those of you living blissfully in hotter climes, for the soup you see before you is quite versatile. Serve it up hot when it's cold out and cold when it's hot out, the only caveat being that you do have to cook it over a stove, which may not appeal to those living in 90-plus temps. If that's the case, save the recipe for cooler weather.
Then there's The chevre - ah, the chevre. Made right here, 12 or so miles from my kitchen, it is soft but not gooey. It breaks into snowy-white pieces that leave streaks in the hot soup as it melts, then combines thoroughly, adding a creaminess, tang, and deep note you must taste to appreciate.
Creamy Cauliflower Soup with Chevre, Fresh Corn, Thyme and Potato Croutons
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