Serves 6
Ingredients:
- 2 tablespoons butter
- 1 cup leek, chopped
- 1 cup potatoes, cubed
- 2 cups cauliflower, in florets
- 1 carrot, grated
- 1 clove garlic, chopped
- 1 teaspoon salt
- 4 cups chicken stock
- 6 ounces Serra Cheese, shredded, (1 ½ cups)
- 1 cup milk
- ½ teaspoon dry mustard
- black pepper
- sage
Direction:
Melt the butter in a large pot over medium heat. Add the leek. Stir frequently until leek is tender, about 5 minutes. Add the cauliflower. Stir and cook for a few minutes. Add potatoes, the carrot, garlic and salt. Stir. Add the stock. Simmer for 20 minutes on medium-low heat.
Remove the pot from the heat. Take a hand blender and blend until most of the mixture is creamy and smooth; leave a few large pieces.
Return the pot to the heat. Stir in the Serra cheese, milk, mustard, pepper, and sage. Stir well and allow to simmer over medium-low heat for another 5 minutes. Serve.
Where to buy Serra cheese? Click here.
