Cheesy, Chunky Cauliflower Soup
Author: Gravel & Dine
Recipe type: Soup
Serves: 4
- 2 tablespoons olive oil
- 4 cups chopped cauliflower (about 1 head)
- 2 leeks, white and light green parts thinly sliced
- 2 ½ cups milk
- 2 cups water
- 1 bay leaf
- ½ teaspoon celery salt
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons flour
- ½ lemon, juiced
- ½ cup white sharp cheddar, shredded
- ½ cup sharp cheddar, shredded
- ½ cup parmesan cheese, shredded
- Cook the leeks in oil over medium heat in a large sauce pan for about 5 minutes, or until they are soft
- Add the cauliflower, water, 2 cups of milk, bay leaf, salt and pepper. Bring this to a boil while stirring it
- When it boils, remove the bay leaf, reduce heat, cover and simmer until the cauliflower is soft, about 8 minutes
- Whisk together the flour and ½ cup of milk, add this to the simmering mixture when the cauliflower is soft. Stir until it becomes thicker
- Turn off the heat and add the lemon juice and cheese, stir until the cheese is melted
- Ladle into bowls and serve!
Recipe by Gravel & Dine at https://gravelanddine.com/cheesy-chunky-cauliflower-soup/
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