Cauliflower Soup

Oooooo this is velvety soup; I love the texture in my mouth!  This is probably the only recipe where I use leeks.  They look like BIG green onions.  Make sure you CLEAN the leeks since they are very dirty!  It is easiest to cut them up, through them into a big bowl full of cold water and stir them around a bit.  Let sit about 5 minutes and the dirt settles to the bottom!

15 min. prep Time
Serves 6-8 as appetizer for course meal
6 medium leeks, whites only, halved lengthwise and thinly sliced, cleaned
3 stalks celery, diced (optional)
2 14.5 oz cans chicken broth
1 small head cauliflower, diced
1 tsp salt
1/2 heavy cream

-In large saucepan combine leeks, broth, cauliflower, salt, and broth. Bring to boil.  Reduce heat to medium-low and simmer until vegetables tender about 20 minutes.
-Working in batches, puree soup in blender transferring to clean pan as you work.  Stir in cream.  Serve warm garnished with fresh or dried chives , ground pepper, and/or celery leaves.

1 comment:

  1. We can't wait to try it. Thanks for all the time and effort you are putting in on this Blog!!