From Ricardo and Friends on the Food Network

Cream of Cheddar Cauliflower and Apple Soup

• 1 cup leeks, chopped
• 1 x clove garlic, chopped
• 3 tbsp butter
• 4 cups cheddar-cauliflower, cut in clumps
• 1 cup potatoes, peeled and cut into clumps
• 5 cups chicken broth
• 2 x Cortland apples, peeled, piped and sliced
• 1/4 cup 35% cream
• chives, minced
• salt and pepper

Cheddar Croutons

• 8 x slices baguette bread cut at an angle
• olive oil
• 1/2 cup strong cheddar cheese, grated
• 1 x clove garlic
• salt and pepper

Directions:

Cream of Cheddar Cauliflower and Apple Soup

1. In a saucepan, cook leeks and garlic in butter until tender. Season with salt and pepper.
2. Add the cheddar-cauliflower, potatoes and broth. Bring to a boil and let simmer uncovered for 10 minutes.
3. Add the apples and continue cooking for 10 minutes.
4. Use a mixer to reduce to a puree. Add the cream. Adjust the seasoning.
5. Serve with cheddar croutons.

Cheddar Croutons

1. Position the oven rack in the center of the oven. Preheat the oven to 350 °F (180 °C)
2. Place the bread on a baking sheet. Brush with oil. Season with salt and pepper. Bake for about 10 minutes or until the croutons are golden brown. Let cool and rub each crouton with the garlic clove.
3. Preheat the oven to broil. Put 1 tbsp (15 ml) of cheese on each crouton and broil. Serve immediately.