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Serves
6-8 as a first course
Author Notes
I love soup and stews, especially in the cold months. I created this when I received multiple heads of cauliflower in my CSA. I get really excited when I break out my favorite kitchen tool---the immersion blender. —mcms1974
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Ingredients
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2 tablespoons
butter
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2
leeks, white and light green only, chopped
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1
large shallot, chopped
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1
large head cauliflower, broken into florets
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4 cups
chicken stock
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1 teaspoon
salt
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1/8 teaspoon
pepper
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1/2-3/4 cups
skim milk
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8-10
leaves basil, finely chopped
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1/4 cup
grated pecorino romano cheese
Directions
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In a 6 quart pot melt the butter over medium. Add the leeks and shallots and saute unitil softened, about 10 minutes.
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Add the chicken broth and cauliflower to the pot. Bring to boil then reduce to simmer. Simmer with the lid on for 20-25 until the cauliflower is very tender.
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Puree the soup using an immersion blender until very smooth. Add 1/2 cup milk. Use an additional 1/4+ milk if soup is too thick.
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Season with salt, pepper and basil. Lastly, stir in the romano cheese.
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