Recipe by Stella Mae
Creamy and thick, a delicious soup from The Daily Yomiuri newspaper, Japan.
Top Review by *Parsley*
The Dijon mustard adds a nice unique taste to this soup. I used the fat free sour cream and it tasted like I added regular cream. Great texture/thickness. Takes a bit of time to make, but it's worth the time! Thanx for sharing; I'll make this again.
- 1 large leek
- 1⁄4 cup butter
- 1 shallot, minced
- 2 cups dry white wine
- 675 g cauliflower, trimmed to small florets (1 head)
- 340 g baking potatoes, peeled and diced (1)
- 2 cups chicken stock
- 4 cups water
- 1 1⁄2 tablespoons Dijon mustard, to taste
- 1⁄4 cup fat free sour cream or 1⁄4 cup heavy cream (can use no fat creamer or low fat milk)
- salt, to taste
- grated nutmeg
Directions See How It's Made
- Trim root end and tough, green leaves from leek.
- Quarter the leek lengthwise leaving attached at root end, and wash well under running water, pulling leaves apart to remove all grime.
- Slice the leek thinly.
- Combine leek and butter in soup pot.
- Cover and heat slowly over a medium heat, stirring occasionally to keep from sticking.
- Cook ten minutes, then add shallot.
- Continue cooking, covered, stirring occasionally until leek is very soft, about 10 more minutes.
- Increase heat to medium-high and add wine.
- Cook, stirring, until wine has reduced by about half.
- Add cauliflower and potato, stirring until coated with leek mixture.
- Add chicken stock and water, cover and bring to a boil-- about 5 minutes-- and cauliflower should mash with a spoon.
- Remove half the soup to a blender.
- Add half of mustard and sour cream, pulse to grind, then increase to puree.
- Remove to clean saucepan and repeat process in blender with remaining cauliflower mixture, mustard and sour cream.
- Bring back to simmer-- do not allow to boil or sour cream will curdle-- and season to taste with salt and additional mustard.
- Ladle into bowls and grate fresh nutmeg over top.