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