YIELD: 8 For the soup: 2 Tbsps. olive oil 1 leek, white part only, medium dice 1 bay leaf, halved 2 heads cauliflower, broken into florets 1 cup Chardonnay 4 cups chicken stock 1 cup heavy cream 1 ½ cups (10 oz.) aged Cheddar cheese, shredded For the garnish: Olive oil for sautéing 4 slices firm bread, crusts removed and cubed for croutons 1. Heat olive oil in heavy stockpot and add diced leek. Saute until translucent and flexible and the leek releases its ...

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