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Tuesday, November 12, 2013

Cauliflower Leek Soup

It has most definitely been a while since I last posted, but with good reason... I am engaged! It happened Labor Day Weekend (seems like forever ago), and since then I've really hit the ground running with wedding plans. Luckily, my cooking has not subsided in my frenzy, and I have an arsenal of recipes ready to share with you!

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

  1. Heat the olive oil and butter in a large pot over medium heat
  2. Saute the leeks, cauliflower and garlic for about 10 minutes
  3. Stir in the chicken broth and bring to a boil
  4. Reduce heat, cover, and simmer for 45 minutes
  5. Remove the soup from the heat, add in the heavy cream and salt and pepper
  6. Blend the soup with an immersion blender until smooth
  7. Top with cheese and a baguette and serve warm

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