August 11, 2018
July 14, 2018
June 21, 2018
Recent Posts
Featured Posts
CHEDDAR CAULIFLOWER SOUP
October 22, 2016
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


