Cauliflower and Leek Soup
Cauliflower and Leek Soup Recipe
Serves 4
Ingredients:
2 TBS unsalted butter
3 leeks, white and light green parts, chopped and rinsed of dirt
1 large cauliflower, rinsed
1 pint chicken or mild vegetable stock
2 TBS heavy cream or to taste
A squeeze of fresh lemon juice
Salt & pepper to taste
Garnish suggestions: chopped chives and/ or sliced, sautéed mushrooms and finely chopped sage leaves
Instructions:
Cut cauliflower in half vertically. Cut out tough part of core and discard or save for another use. Chop cauliflower into smallish pieces.
In a large saucepan or Dutch oven, heat butter until melted, then put in leeks. Sauté over low heat until they are soft, around 10 minutes. Add the cauliflower and stock, sprinkle with a little salt, and cover. Cook over medium heat until the cauliflower feels soft when pierced with the tip of a knife, then take off of heat.
Blend contents of saucepan until they are very smooth. Add a little water if it seems too thick. Add cream, lemon, and salt and pepper to taste and blend again. Add as much as you like of any to bring the flavor to where it seems right. Heat gently on stove before serving, and garnish as you like.