Cream of Cheddar Cauliflower and Apple Soup
Cream of Cheddar Cauliflower and Apple Soup
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  • 1 cup (250 ml) chopped leek
  • 1 clove garlic, finely chopped
  • 3 tablespoons (45 ml) butter
  • 4 cups (1 litre) cheddar cauliflower, cut into florets
  • 1 cup (250 ml) potatoes, peeled and chopped
  • 5 cups (1.25 litres) chicken broth
  • 2 Cortland apples, peeled, cored and sliced
  • 1/4 cup (60 ml) 35% cream or 15% cooking cream
  • Chives
  • Salt and pepper
  • Preparation
  • In a saucepan, soften the leek and garlic in the butter. Season with salt and pepper. Add the cauliflower, potatoes and broth. Bring to a boil and simmer over medium heat for about 10 minutes, uncovered. Add the apples and continue cooking for 10 minutes.
  • In a blender, purée the soup until smooth. Add the cream. Adjust the seasoning. Serve with cheddar croutons.
  • Description
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