Monday, January 23, 2012

Creamy Cauliflower Soup

This soup doesn't have any cream.

This soup does have a creamy, smooth texture and taste.

Furthermore, this soup contains a full head of cauliflower, two leeks, and a potato. The potato is the secret to the creamy texture.

This warm and creamy soup could not be more satisfying in cold weather. It's easy and cheap to make. It dresses up well for company, when you can garnish it with parsley leaves, fresh ground pepper, and some sunflower seeds. It can be made in advance and reheated when needed.

This soup is the reason you need to buy cauliflower this week!

Creamy Cauliflower Soup
serves 6
adapted from The New Canadian Basics Cookbook

2 large leeks, white and light green parts only
1 large onion
1 large potato
1 large head of cauliflower (about 750 g)
2 T (30 g) butter
4 c (1 L) vegetable stock
1/2 c (125 ml) milk
parsley leaves, to garnish

Slice the leeks. Roughly chop the onion.
Peel and dice the potato. Chop the cauliflower into florets.
Melt the butter in a large soup pot. Add the leeks and onion and let cook over medium heat until soft, about 10 minutes.
Add the potato, cauliflower, and stock.
Bring to the boil and let simmer for 20 minutes, until the vegetables are soft.
Remove the soup from the heat. Puree using an immersion blender or in a counter-top blender. (Let the soup cool a little if using a counter-top blender.)
Add the milk and reheat.
Garnish with parsley, salt, and pepper.

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