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Cream of Cauliflower Blue Cheese Soup

2 stalks celery, coarsely chopped
1 large onion, coarsely chopped
2 cloves garlic, minced
1 Tbsp olive oil
5 cups chicken stock
1 head cauliflower, coarsely chopped
1/3 cup white wine
1 Tbsp lemon juice
1 tsp Worcestershire sauce
1/2 tsp dried thyme
1 pinch dried marjoram
1/8 tsp hot pepper sauce
1 cup crumbled blue cheese, about 4 oz
2 1/2 cups 1% low-fat milk, to 4 cups
1/2 cup instant blending flour

In Dutch oven, saute the celery, onion and garlic in the oil. Stir
in the stock, cauliflower, wine, lemon juice, Worcestershire, thyme,
marjoram and hot pepper sauce. Bring to boiling over high heat,
reduce heat. Cover and simmer 15 minutes or till cauliflower is
tender. Remove half the vegetables and puree the remaining in the
pot with a stick blender or puree the removed vegetables in a
blender or food processor. Stir the vegetables back into the pot.
Stir in blue cheese. Whisk or stir the flour into the pot. Stir
in the milk. Bring almost to boiling. Reduce the heat, cook and
stir until thickened. Thin with additional milk if desired. Serves
6 to 8.


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