Ingredients:
3 celery stocks, chopped
2 whole white onions, chopped
1/3 head of cauliflower, chopped
2 ears of corn
1 1/2 large Ontario garlic
1/4 cup dried onion
1 Tbsp balsamic
6 cups vegetable stock
(Later)
1 cup of 35% cream
1/2 tub mascarpone
Directions:
Combine all ingredients into large stock pot and bring to a boil. Cook in a pressure cooker for 25 min or reg pot for an hour.
Remove from heat.
Purée so there is still a course texture. Add cream and cheese until smooth. Serve with confidence.
