Cheddar Cauliflower Soup
1.2 tablespoons extra-virgin olive oil
2.2 large leeks, white and light green parts only, thinly sliced and rinsed
3.4 cups chopped cauliflower florets (from 1 medium head)
4.2 1/2 cups low-fat milk, divided
5.2 cups water
6.1 bay leaf
7.1 teaspoon salt
8.1/2 teaspoon white or black pepper
9.3 tablespoons all-purpose flour
10.1 1/2 cups shredded extra-sharp Cheddar cheese
11.1 tablespoon lemon juice
1.Heat oil in a large saucepan over medium heat.
2.Add leeks and cook, stirring, until very soft, about 5 minutes.
3.Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper.
4.Bring to a boil over medium-high heat, stirring often.
5.Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.
6.Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl.
7.When the cauliflower is soft, remove the bay leaf and stir in the milk mixture.
8.Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more.
9.Remove from the heat. Stir in cheese and lemon juice.