MyPlanet | View Cart | Lorene's Produce Picks | Recipes
 

CHEDDAR CAULIFLOWER SOUP
What You Need
• 2 T OLIVE OIL
• 2 LARGE LEEKS, WHITE AND LIGHT GREEN PARTS ONLY, THINLY SLICED AND RINSED
• 4 CUPS CHOPPED CAULIFLOWER FLORETS
• 2 ½ CUPS MILK, DIVIDED
• 2 CUPS WATER
• 1 BAY LEAF
• 1 TSP SALT
• ½ TSP BLACK PEPPER
• 3 T FLOUR
• 1 ½ CUPS SHREDDED SHARP CHEDDAR CHEESE
• 1 T LEMON JUICE

HEAT OIL IN A 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. 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, WHIST THE REMAINING ½ CUP MILK AND FLOUR IN A SMALL BOWL. WHEN THE CAULIFLOWER IS SOFT, REMOVE THE 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.


  

  
 
 
 
 
Weekly Specials
Rising Moon Spinach Ricotta Ravioli
Unit: 16 oz.
Reg: $8.95
Sale: $7.95


Golden Temple Lowfat Raspberry-Strawberry Granola
Unit: 1 lb.
Reg: $4.25
Sale: $3.75


Millennium Gingerade Kombucha
Unit: 16 fl oz
Reg: $4.05
Sale: $3.65


Back To Top
About Us  FAQ  eScrip  Term and Conditions  Contact Us  Press Room  Organic Delivery Articles 
Join Our Mailing List: