Cauliflower Soup with Leeks, Carrots and Cheddar
INGREDIENTS
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2 heads cauliflower, roughly chopped
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1 large carrot, diced
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2 leeks, well-washed and sliced
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1 tablespoon butter
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1 tablespoon olive oil
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½ cup white wine
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2 quarts chicken (or vegetable) stock
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7-8 grinds of black pepper
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2 teaspoons kosher salt
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3 tablespoons butter
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3 heaping tablespoons flour
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3 cups milk
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1 ½ cups grated cheddar cheese
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1 8-ounce block of cream cheese
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1 teaspoon kosher salt
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1/4 teaspoon grated nutmeg
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3-4 grinds black pepper
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