creamy cauliflower-vegetable soup

How To Make creamy cauliflower-vegetable soup

• 1

  Melt 2 T butter in soup pot or Dutch oven over low heat. Add leeks and sauté until softened, then add celery. Cook until leeks and celery are softened.
• 2

  Add 2T butter to celery/leek mixture and allow to melt, then stir. Add cauliflower and shredded carrot to pot, and allow to cook over low heat until carrot is softened and cauliflower is slightly browned. If necessary, add another tablespoon of butter or a small amount of olive oil to keep the mixture from burning.
• 3

  Add chicken broth and parsley, then turn heat to medium until soup begins to bubble. Reduce heat to low. Cook until cauliflower is soft. Do NOT cover.
• 4

  While soup is cooking, melt 3T butter in a skillet over medium low heat, then add flour. Cook flour briefly, stirring with a wire whip to combine, then add half and half. Continue to stir until liquid is fully combined and smooth, and cook, stirring frequently, until thickened. Add shredded cheese and continue to stir until fully combined. Add a dash of salt and set aside, but keep warm. .
• 5

  When cauliflower is soft, process with an immersion blender or in a regular blender until smooth. Pour back into pot, then add cheese mixture. Stir until smooth.
• 6

  Serve with a sprinkle of chopped, crisp bacon and a pinch of shredded cheese, if desired. I used a pinch of regular sharp cheddar for visual interest. A sprinkle of fresh,chopped parsley or chives would work also. I served this with Kitchen Riff's recipe for no-knead bread, but it would work equally well served in a bread boule.
• 7

  Nutrition Information: Serving: 1 cup Calories: 525 Fat: 43 g Cholesterol: 108 g Sodium: 1287 g Carbohydrates: 17 Protein: 18
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