Cheesy Cauliflower Soup

By NicoleP

Ingredients

• 1 stick (8 tbsp) butter
• 2 leeks, trimmed, cleaned and sliced
• 1/4 cup all purpose flour
• 8 cups vegetable stock or water
• 8 cups cauliflower florets
• 1 tbsp mustard
• 1/8 tsp cayenne (to taste)
• 4 cups grated Comte or Gruyere cheese
• 1/2 cup heavy cream
• salt, to taste
• 1 small bunch chives, minced

Preparation

Step 1

In a large pot over medium-high heat, melt butter. Add leeks and cook, stirring occasionally, until soft, about 8-10 minutes. Add flour and cook, stirring, about 30 seconds.

Add stock, cauliflower, mustard and cayenne. Bring to a simmer and and cook, partially covered, until cauliflower is easily pierced with a knife, about 20 minutes. Working in batches, puree the soup in a blender until smooth. Return soup to the pot over medium-low heat. Add cheese, stirring until melted. Stir in cream. Continue cooking just until hot. Season to taste with salt. Serve with minced chives. Refrigerate any leftovers.