Creamy Cauliflower Leek Soup
"I hate cauliflower. My cousin had this for dinner one eve, didn't tell me what it was. Now it is a fav! I've forgotten the exact recipe, adjust as needed to your taste. Recipe is quite forgiving. Freezes well!"
photo by breezermom
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 head cauliflower, chopped (separate tough stems from florets)
- 1 bunch leek, carefully cleaned, chopped, white parts only
- 32 ounces chicken stock
- fresh grated nutmeg, to taste
- salt and pepper
- 2 tablespoons olive oil
directions
- Heat olive oil in a stock pan. Add leeks and cauliflower stems, simmer until slightly softened. Add chicken stock.
- Once leeks and cauli stems are softened somewhat, add florets and continue to cook until all are softened.
- Using immersion blender, puree all ingredients to desired consistency.
- Add freshly grated nutmeg (I use about half); heat through.
- Serve with salt and pepper.
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Reviews
-
This is delicious! I love the taste of this soup. It is so easy to put together and so very good for you. But I have to say....it is not visually appealing! I put some chopped green onions on top for my photo! I did use very rich, dark chicken stock for this, and that may have affected the color. But who cares how it looks! It is delicious! Going into my keeper file. Made for PAC Spring 2009.
RECIPE SUBMITTED BY
I love food. I love my family. I love my animals. I love life. I really enjoy simple but special recipes. My "kids" (2 "big dogs" and a cat) usually are my taste testers...(not to mention disposals)... I look forward to having some human responses to my creations.....More than that, I hope you enjoy and find some happiness in all of them. I've enjoyed creating/collecting, it is my priviledge to share with my Zaar friends!
Favorite cookbook? Of my 500 or so, I must say Sid Goldstein's "The Wine Lover's Cookbook" takes top rank. Decadent, but absolutely amazing food, and pairs everything up with the appropriate wine to boot!
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