Creamy Leek and Cauliflower Soup

"A delicious and healthier alternative to cream of potato and leek soup."
 
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Ready In:
1hr 15mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Remove the tough outer dark green leaves from the leeks and slice leeks (white and softer green leaves) into rings.
  • Chop cauliflower into medium-small pieces.
  • Place leeks and cauliflower in a large sauce with about 6-7 cups of water and bring to a boil.
  • Reduce heat, cover (with lid askew to allow steam to escape), and simmer for 40-50 minutes.
  • Remove cooked vegetables to blender and cream until a smooth consistency is reached.
  • Return vegetables to saucepan and stir in the cream.
  • Slowly stir in the butter, adding about a teaspoon at a time.
  • Stir in the parsley.
  • Season with salt and freshly ground white pepper.
  • Divide soup into individual serving bowls and garnish with a pinch of shredded cheddar (optional) and a sprig or two of fresh parsley.

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RECIPE SUBMITTED BY

<p>I'm a single mom, working and living around the world. I have two young-adult children - a boy and a girl. I love to cook, and although my schedule doesn't leave me much time for creative cooking, I still try to find time to come up with new recipes or improve on old ones.</p>
 
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