Cauliflower Soup with Leeks, Carrots and Cheddar
Creamy cauliflower soup with leeks, carrots, and cheddar, inspired by nostalgic Winchell’s lunches, perfect for rainy days.
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Cooking tools:
- Immersion blender
- Stockpot
- Mason jar
- Stove
- Saucepan
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Kitchen towel
- Refrigerator
Ingredients
- 2 heads cauliflower (roughly chopped)
- 1 large carrot (diced)
- 2 leeks (well-washed and sliced)
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup white wine
- 2 quarts chicken (or vegetable stock)
- 7-8 grinds of black pepper
- 2 teaspoons kosher salt
- 3 tablespoons butter
- 3 heaping tablespoons flour
- 3 cups milk
- 1 ½ cups grated cheddar cheese
- 1 8- ounce block of cream cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon grated nutmeg
- 3-4 grinds black pepper
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