First up, and just in time for winter (side note: we had our first snow flurries today), is cauliflower leek soup. I received leeks and cauliflower from my CSA share a few weeks ago and on the car ride home from the farm, my mind immediately drifted to potato leek soup. Always on a mission to make it healthier, I decided to replace the potato with cauliflower. This is always a great substitution for starch because, like potatoes, it really absorbs the flavor of the seasoning and accoutrements you add to it. Flavor without the carbs... I'll take it!
I will admit, I'm not one for making soup. I had a bad experience two years ago making Spring Asparagus soup in which I almost destroyed my brand new food processor, and since then I have been hesitant. This recipe restored my faith in soupmaking.
Do yourself a favor; set aside an hour for soupmaking, grab a flaky baguette and enjoy this deliciously simple wintertime favorite.
Cauliflower Leek Soup
Makes 12 servings
3 leeks (leafy part removed, cut into 1 inch pieces)
1 large head of cauliflower, chopped
2 tbsp olive oil
3 tbsp butter
3 cloves finely chopped garlic
8 cups chicken or vegetable broth
1 cup heavy cream
Salt and pepper to taste
Shredded cheese, on top
- Heat the olive oil and butter in a large pot over medium heat
- Saute the leeks, cauliflower and garlic for about 10 minutes
- Stir in the chicken broth and bring to a boil
- Reduce heat, cover, and simmer for 45 minutes
- Remove the soup from the heat, add in the heavy cream and salt and pepper
- Blend the soup with an immersion blender until smooth
- Top with cheese and a baguette and serve warm