Creamy Cauliflower Leek Soup
Creamy Cauliflower Leek Soup recipe
Yield
8 servingsPrep
20 minCook
65 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
leeks
thinly sliced |
*
|
| 6 | tablespoons |
butter, unsalted
|
*
|
| ½ | teaspoon |
thyme
fresh leaves, preferably lemon thyme |
*
|
| 1 ½ | teaspoons |
salt
|
*
|
| 1 | bunch |
cauliflower florets
1 small head, sliced |
*
|
| 3 | cups |
chicken broth
|
*
|
| 2 | teaspoons |
dijon mustard
|
*
|
| ½ | teaspoon |
black pepper
coarsely ground |
*
|
| ¾ | cup |
salt
to taste |
*
|
| 1 | slice |
lemon
juice, just a squeeze |
*
|
| 1 | tablespoon |
chives
minced |
*
|
|
croutons
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
leeks
thinly sliced |
*
|
| 9E+1 | ml |
butter, unsalted
|
*
|
| 2.5 | ml |
thyme
fresh leaves, preferably lemon thyme |
*
|
| 7.5 | ml |
salt
|
*
|
| 1 | bunch |
cauliflower florets
1 small head, sliced |
*
|
| 7.1E+2 | ml |
chicken broth
|
*
|
| 1E+1 | ml |
dijon mustard
|
*
|
| 2.5 | ml |
black pepper
coarsely ground |
*
|
| 177 | ml |
salt
to taste |
*
|
| 1 | slice |
lemon
juice, just a squeeze |
*
|
| 15 | ml |
chives
minced |
*
|
| 0 |
croutons
|
*
|
Directions
Melt the butter in a large sauté pan.
Add the leeks, salt and thyme and slowly cook over medium heat until the leeks are very soft - about 45 minutes.
Add the chicken broth, cauliflower slices, mustard and pepper.
Simmer over medium heat until the cauliflower is very tender, about 20 minutes.
Process until smooth in a food processor and pour the purée into a pot. Reheat and add the milk.
Adjust the seasoning and add a squeeze of lemon juice if needed. Serve as is or with minced chives and crouton on top.
To make the croutons, I tore pieces of bread from a fresh loaf, tossed them in enough olive oil and minced garlic to lightly coat them and roasted them in a 400℉ (200℃) oven until crispy - about 15 minutes.
