Califlower Cheese Soup

By pknaub

Ingredients

• Metric Ingredient Imperial
• 2 ml olive oil 1/2 tsp
• 1 leek (white & green parts only), halved lengthwise & cut into thin slices 1
• 1 carrot, thinly sliced 1
• 1 potato, peeled & thinly sliced 1
• 1 small cauliflower, cut into florets 1
• 625 ml chicken broth 2 1/2 cup
• 20 ml lemon juice 4 tsp
• 5 ml paprika 1 tsp
• 1 ml pepper 1/4 tsp
• 1 ml dry mustard 1/4 tsp
• .5 ml cayenne pepper 1/8 tsp
• 250 ml evaportated milk 1 cup
• 125 ml cheddar cheese, shredded 1/2 cup

Details

Servings 4

Preparation

Step 1

In a large saucepan; heat oil until hot but not smoking over medium heat. Add leek and carrot, stirring to coat. Stir in 1/2 cup (125 ml) water and bring to a boil. Reduce to a simmr, cover, and cook until leek is tender, about 7 minutes.
Add potato and cauliflower, stirring to coat. Stir in broth, 1/2 cup (125 ml) water, lemon juice, paprika, black pepper, mustard and cayenne, return to a boil. Reduce to a simmer, cover, and cook until vegetables are very tender, about 25 minutes.
Transfer mixture to a food processor and puree until smooth. Return puree to pan, stir in milk and bring just to a boil over medium heat.
Remove from heat and stir in cheese.