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Cauliflower Blue Cheese Soup

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“From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce.”
READY IN:
35mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Slowly cook leeks in butter until tender. Add cauliflower and stock. Simmer until very tender, 12-15 minutes.
  2. Puree.
  3. Add half-and-half and half of the tarragon. Simmer 3-4 minutes.
  4. Stir in half the cheese, salt and pepper.
  5. Serve with more blue cheese and tarragon on top.

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