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    CHEDDAR CAULIFLOWER SOUP

    October 22, 2016

    |

    LI Greenmarket Team at Spinney Hill

    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

    Tags:

    cauliflower

    soups

    cheddar

    recipes

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