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Author Notes: I got my box from a farm CSA and found a lot of leeks in it. It's always a little like Christmas when the box shows up at my door because I never really know what will be in it that I can have some fun with. I decided to make a twist on the more traditional leek-potato soup and substitute cauliflower for the potato. There's a little dijon mustard to give it a bit of a tang and coarsely ground pepper, but the rest is just a great combination of leeks and cauliflower. —TheWimpyVegetarian
- 6 medium leeks, thinly sliced
- 6 tablespoons unsalted butter
- 1/2 teaspoon fresh thyme leaves, preferably lemon thyme
- 1 1/2 teaspoons salt
- 1 small head of cauliflower, sliced
- 3 cups chicken broth
- 2 teaspoons dijon mustard
- 1/2 teaspoon coarsely ground black pepper
- 3/4 cup whole milk
- salt to taste
- juice from 1 lemon slice if needed (just a squeeze)
- 1 tablespoon minced chives
- Melt the butter in a large saute 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 puree 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 400F oven until crispy - about 15 minutes.
- This recipe was entered in the contest for Your Best Onion or Garlic Soup