Cauliflower-Cheese Soup (Curtis Stone)

By Jomamma

Ingredients

• 6 c. cauliflower florets (1 medium head)
• 1 c. chopped carrots
• 1 c. chopped celery
• 1 1/2 c.low-sodium chicken broth
• 3 c. skim milk
• 6 tbsp all-purpose flour
• 1 1/2 c. shredded sharp cheddar cheese
• salt and ground black pepper, to taste

Preparation

Step 1

In a large saucepan, combine cauliflower, carrots, celery and broth. Bring to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are tender.
In a medium bowl, stir together milk and flour; stir into cauliflower mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat. In a food processor, blender or with an immersion blender, blend soup until partially pureed. Return to saucepan; add cheese and season to taste with salt and pepper. Cook 2 to 3 minutes more or until cheese melts.