Wednesday, September 24, 2014

Yummy Cauliflower and Leek Soup

Over the summer I attended Classic Thyme Cooking School. While I was there I learned how to make many recipies such as Creme Dubarry or as I call it Yummy Cauliflower and Leek Soup. As soon as my mom picked me up from camp that first day I told her it was a must for the dinner table, especially on chilly Fall days. The ingredients for this recipe can easily found on our weekly trips to the farmers market.


I love the rich flavor of the recipe. It's simple to make but may take a few tries making it yourself to perfect the recipe that gives you a consistency right you enjoy.


Here's what you will need:

2 tablespoons unsalted butter
1/3 pound leek (or 2 leeks), white bottoms only, washed and sliced 1/4 inch 
2 tablespoons flour 
2 pounds cauliflower (or 1-1/2 heads of cauliflower), cleaned and chopped 
2 quarts chicken
1  cup heavy cream
2  egg yolks, (optional)
freshly chopped herbs (for garnish)
Salt and fresh pepper
Melt the butter in a medium sauce pot, over medium heat. Once you have cut the leeks remember to rinse well in a strainer, they can be sandy.  Lightly sauté the leeks, long enough to soften but not long enough for them to change color.




Sprinkle in the flour and sauté for 2 minutes. Add the chopped up cauliflower and the stock and mix until smooth. 






Cover the soup and simmer for 30-45 minutes until the cauliflower is soft and tender. You know ti;s ready when you are able to easily poke a fork into it. Puree the soup using an immersion blender then add the cream. 

*The immersion blender is on of my favorite gadgets in the kitchen. It makes pureeing so easy. Instead of transferring the hot soup to a blender and risk spilling it you blend it right in the pot. Hold it tight while it's on. It will suck itself towards the bottom of the pot. You will be tempted to pull up on it but be careful. If you lift it out while you are blending the soup will go everywhere. I am sure your parents will not be too happy about that! 





The recipes suggests to bind with the egg yolk if necessary, but I didn't. Season with salt and fresh pepper. Ladle into bowls and garnish with fresh herbs.



We served it with crusty bread from our local bakery. My mom likes to garnish with croutons. I think it's the perfect soup to dunk your grilled cheese in too. 

This recipes says it serves 8 but I think it serves more. 

Disclosure: This post has affiliate links.

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