Wednesday, January 19, 2011

Cauliflower Leek Soup

In a household filled with kids, cheese soups are a favorite. This one was gone so quickly and when I realized the kids thought there was cheese in it I knew why. I told them there was none and they were all surprised, but asked for seconds anyway. Guess that means this one is a keeper. It's another super-simple one and made really quickly.

Cauliflower Leek Soup
Printable Recipe
Hands-On Time: 15 minutes
Total Time: 35 minutes
Serves: 4-6


2 large leeks - green parts removed, split lengthwise, washed well and sliced thinly
1 head cauliflower (about 1 1/2 pounds) broken into small pieces
4 cups chicken or vegetable stock
1 cup half and half
salt and white pepper to taste
freshly grated nutmeg


1. Combine stock, leeks and cauliflower in a large soup pot. Bring to a boil and reduce to a simmer. Lid well and cook until veggies are tender, about 20 minutes.
2. Puree in batches until smooth and return to pot. Add cream, salt and pepper. Stir well.
3. Top each bowl with freshly grated nutmeg.

1 comment:

Ben said...

They say great minds think alike, right? Hehehe. I love this combination too.