Cheddar Cauliflower Soup
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jamievolner
Posts: 35
in Recipes
Recipe from eatingwell.com...I made this ahead for my lunch tomorrow. Going to do soup and salad for lunch tomorrow. You can type this recipe into your MFP to create a recipe.
8 Servings (1 cup per serving)
186 Cal - 11 Fat - 13 Carbs - 10 Protein - 2 Fiber - 488 Sodium - Vit C (45% daily value) - Calcium (27% dv) Vitamin A ( 15% dv)
Ingredients
2 tablespoons extra virgin olive oil (I use STAR extra light flavor)
2 large leeks, white and green parts only, thinkly sliced and rinsed
4 cups chopped cauliflower florets (from 1 medium head)
2 1/2 cups lowfat milk, divided
2 cups water
1 bay leaf
1 teaspoon salt
1/2 teaspoonn white or black pepper
1/4 - 1/2 teaspoon red pepper flakes (optional)
3 tablespoons all purpose flour
1 1/2 cups extra sharp cheddar cheese
1 tablespoon fresh lemon juice
chopped flat leaf parsley to taste
Directions
Heat oil in large saucepan over medium heat. Add leeks and cook, stirring until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt, pepper, red pepper flakes and parsley. Bring to a boil over medium high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft (about 8 minutes)
Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove teh bay leaf and stir in the milk mixture. Cook over medium high heat, stirring until the soup has thickened slightly (about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.
8 Servings (1 cup per serving)
186 Cal - 11 Fat - 13 Carbs - 10 Protein - 2 Fiber - 488 Sodium - Vit C (45% daily value) - Calcium (27% dv) Vitamin A ( 15% dv)
Ingredients
2 tablespoons extra virgin olive oil (I use STAR extra light flavor)
2 large leeks, white and green parts only, thinkly sliced and rinsed
4 cups chopped cauliflower florets (from 1 medium head)
2 1/2 cups lowfat milk, divided
2 cups water
1 bay leaf
1 teaspoon salt
1/2 teaspoonn white or black pepper
1/4 - 1/2 teaspoon red pepper flakes (optional)
3 tablespoons all purpose flour
1 1/2 cups extra sharp cheddar cheese
1 tablespoon fresh lemon juice
chopped flat leaf parsley to taste
Directions
Heat oil in large saucepan over medium heat. Add leeks and cook, stirring until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt, pepper, red pepper flakes and parsley. Bring to a boil over medium high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft (about 8 minutes)
Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove teh bay leaf and stir in the milk mixture. Cook over medium high heat, stirring until the soup has thickened slightly (about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.
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Replies
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bump0
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this sounds good. was it? I would substitute chicken broth for the water, and maybe add a little beer since that's always yummy with cheesy recipes.0
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bump0
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Super bump!!0
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