The cauliflowers at Leaf, Root & Fruit Headquarters are nearly ready to be picked. Back at the start of Autumn, we were a bit enthusiastic when we sowed our cauliflower seeds. Now we have more cauliflower heads than we really need. Fortunately, all this wintery weather and Cauliflower and Leek Soup go hand in hand. Thanks to LRF fan, Lorryn for providing us with this recipe and more importantly, a sample for us to try. We can confirm, this soup is delicious!
1 tablespoon margarine
1 garlic clove, crushed
2 cups of leek, washed and sliced
4 cups cauliflower florets
3 cups of chicken stock
1 cup of skim (or skinny) milk
1 tablespoon snipped chives for garnish
Heat margarine in a pan, add garlic and leek and sauté for 2 minutes.
Add cauliflower and chicken stock. There should be just enough cauliflower so that it is just covered by the stock. Bring to boil, reduce heat, cover and simmer for 30 minutes.
Pour soup into food processor and process until puréed. Return soup to saucepan.
Alternatively, use a stick mixer to purée the soup in the saucepan.
Stir in milk and stir until heated .
Serve garnished with chives or parsley.
If you’ve got plenty of Cauliflowers to use up, why not make a big batch of Cauliflower and Leek soup and freeze it?