Cream of Cauliflower Soup @LucyBurdette

LUCY BURDETTE: It’s the middle of September already?? What else can we say other than get ready for soup! This version of cauliflower soup is pretty healthy, not terribly labor-intensive, and oh so delicious.

Ingredients

One head cauliflower

One to three leeks

3 to 4 stalks celery

3 tablespoons butter

One large potato

One box good chicken broth

4 to 6 ounces of cheddar cheese, shredded

Fresh chives, and ground pepper for garnish

Clean the leeks well, then halve and chop them. Ditto with the celery. Sauté all this in about 3 ounces of butter with a splash of olive oil until soft. Meanwhile, core and chop the cauliflower into bite-size pieces. Once the other vegetables are soft, add the cauliflower along with the chicken broth and one large potato chopped into chunks.

Simmer until everything is soft, half an hour or so. Let the soup cool and then purée it with an immersion blender. Mix in the grated cheddar and heat everything up again.

Serve with chopped chives and several grinds of fresh pepper. You could add milk or cream or more butter to this, but you really don’t need it! Serve with a nice green salad and maybe a biscuit.

Lucy Burdette writes the USA Today Bestselling food critic mystery series! You can find them wherever books are sold...

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