Cauliflower Cheese Soup

1. 1

   Put chicken stock and cauliflower into a large Dutch oven. Bring to a boil over high heat. When boiling, turn to medium heat and continue cooking until cauliflower is very soft and breaks apart easily with a fork, about 15 minutes. Pour this all into a large bowl, set aside.

2. 2

   In the Dutch oven you just used, melt butter over medium heat. Add leeks (wash them very well, they get sand stuck in between their layers), red pepper, salt, black pepper and cayenne. Cook until leeks and peppers are soft, about 3-4 minutes. Stir constantly to not let butter burn. Add garlic and cook another 30 seconds. Add flour, stirring, and cook for another 3-4 minutes. Continue to stir constantly. Add reserved stock and cauliflower back in, stirring briskly to break up any lumps and bits from the bottom. Cook until soup is thick.

3. 3

   With a hand blender (or using a regular blender in batches), blend the soup until it reaches your desired texture. For a really smooth soup, run it through a strainer to get out the leek bits.

4. 4

   Put the pureed soup back into Dutch oven, add cream and cheese. Cook over medium heat until cheese is melted. Salt and pepper if needed. Serve.

No additional tips available.