Cauliflower Soup

By katiemwilson

Ingredients

• 3 T vegetable oil
• 2 medium leeks, white part only, washed and chopped
• 1 1/2 lbs. cauliflower florets
• 1 t oregano
• 1/8 t white pepper
• dash cayenne
• 7 c chicken broth
• 2 T butter
• 1/4 c flour
• 2 c shredded cheddar cheese
• 2 medium egg yolks
• 1 c half and half
• 1/4 c dry white wine
• freshly ground nutmeg

Details

Servings 8

Preparation

Step 1

Heat oil and saute leeks and cauliflower. Stir in spices and broth. Simmer until cauliflower is tender, about 10 min. Using a slotted spoon, transfer cauliflower to food processor. Chop to fine bits. Return to stock. In another small saucepan, melt butter. Stir in flour, mix well. Add to stock and whisk until it simmers. Gradually add cheese and melt. In small bowl beat egg yolks, add half and half and beat again. Stir in 1/2 cup of hot soup into egg mixture before adding eggs to soup. Simmer. Just prior to serving, add wine and sprinkle with nutmeg.