Cauliflower Soup

• 2 tablespoons butter
• 2 leeks, white and light green only, chopped
• 1 large shallot, chopped
• 1 large head cauliflower, broken into florets
• 4 cups chicken stock
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/2-3/4 cups skim milk
• 8-10 leaves basil, finely chopped
• 1/4 cup grated pecorino romano cheese

1. In a 6 quart pot melt the butter over medium. Add the leeks and shallots and saute unitil softened, about 10 minutes.
2. Add the chicken broth and cauliflower to the pot. Bring to boil then reduce to simmer. Simmer with the lid on for 20-25 until the cauliflower is very tender.
3. Puree the soup using an immersion blender until very smooth. Add 1/2 cup milk. Use an additional 1/4+ milk if soup is too thick.
4. Season with salt, pepper and basil. Lastly, stir in the romano cheese.

butter, leeks, shallot, head cauliflower, chicken stock, salt, pepper, milk, basil, pecorino romano cheese

Taken from food52.com/recipes/10057-cauliflower-soup (may not work)