CHEDDAR CAULIFLOWER SOUP

Adapted from: Eating Well Magazine, January/February 2010

Image from: tasteofhome.com

Ingredients

2 tablespoons extra-virgin olive oil

2 large leeks, white and light green parts only, thinly sliced and rinsed*

4 cups chopped cauliflower florets (from 1 medium head)*

2 1/2 cups low-fat milk, divided

2 cups water

1 bay leaf

1/4 teaspoon salt

1/2 teaspoon white or black pepper

3 tablespoons all-purpose flour

1 1/2 cups shredded extra-sharp Cheddar cheese

1 tablespoon lemon juice

Directions

Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5
minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high
heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is
soft, about 8 minutes.

Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft,
remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has
thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.

*Available NOW at the market

Nutrition Facts: (per 1 cup serving): Calories 136; Total Fat 6g; Saturated Fat 2g; Cholesterol 8mg; Sodium
255mg; Total Carbohydrate 13g; Dietary Fiber 2g; Sugars 6g; Protein 9g