Cauliflower Soup

By KRed

from StarTribune Taste Section from Eating Well

Ingredients

• 2 T olive oil
• 2 large leeks, white/light green parts only; thinly sliced
• 4 c. chopped cauliflower floret
• 2 c. lowfat milk
• 2 c. water
• 1 bay leaf
• 1 tsp salt
• 1 tsp pepper
• 1/2 c. milk
• 3 T flour
• 1 1/2 cheddar cheese
• 1 T lemon juice

Preparation

Step 1

Heat oil in large saucepan over medium heat. Add leeks and cook, stirring, until soft, about 5 minutes. Add cauliflower, 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 1/2 c. 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 shredded Cheddar cheese and lemon juice