Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower, cut into small pieces
  • 1/2 stick butter
  • 1 leek, white and pale green parts only, cleaned and sliced
  • 1 cup celery, chopped
  • 1/4 cup flour
  • 3 cups chicken broth
  • 1 cup whole milk
  • 4 ounces crumbled blue cheese
  • Fresh ground pepper

Instruction

  • Boil a handful of the smaller cauliflower florets in boiling water until just tender, about 3 minutes, and drain. Set aside – you are going to use these for garnish later!
  • Melt butter in a Dutch oven over medium high heat. Add leek, celery and the rest of the cauliflower and stir. Sprinkle flour over the top and stir.
  • Pour in broth and milk and bring to a boil. Reduce to a simmer, cover the pot and cook until cauliflower is very very tender, about 25 minutes.
  • If you have an immersion blender, carefully blend the soup mixture until smooth…if not, transfer the mixture in batches to a regular blender and blend that way. Return to pot.
  • Add cheese and stir over medium heat until melted.
  • Divide soup among bowls and grind fresh pepper on top. Garnish with cauliflower florets and serve at once.