Prep 15 mins
Cook 30 mins
This is from the Montreal Gazette. I do plan on making this since I've been in the mood for soup lately. It's from the Best Comfort Food Recipes by Johanna Burkhard.
- 1 medium leek, white and light green partd only, sliced
- 5 cups small cauliflower florets (about 1 small head)
- 1 cup peeled diced potato (about 1 medium)
- 2 cups chicken stock
- 1 cup 10% cream or 1 cup milk
- 2 tablespoons chopped fresh dill or 2 tablespoons flat leaf parsley, plus extra for garnish
- salt & freshly ground black pepper
- 1⁄2 cup crumbled feta cheese
- Cut off the dark green top of the leek, cut down the centre almost to the root end, slice and immerse in cold water to remove any dirt.
- Drain in a colander or dry in a salad spinner.
- Combine leek, cauliflower, potato and stock in a large saucepan and heat to boiling over medium-high heat, then lower heat to low, cover and simmer for 25 minutes or until vegetables are tender.
- Let cool slightly, then puree in batches until smooth in food processor or blender.
- Return to saucepan, stir in cream and dill, and season with salt and pepper.
- Reheat until hot, but do not let boil or soup may curdle.
- Serve in heated bowls, each topped with some of the cheese and dill.
Simply delicious! The feta is a nice change of pace from cheddar and the cauliflower is not strong tasting. I thought I had cream but no so added a patty of butter with the milk. My blender has died-alas-so I used an old fashioned hand beater to puree and worked fine. Thank you Studentchef for sharing.
Made for the *Pet Parade* event, this is a great recipe & makes 4 generous servings hearty enough to be a meal if served w/crusty rolls as I did. BUT it is also a low-cal easy-fix, ingredient-friendly & just darn good. Using my magic bullet for the puree step, I made a full recipe, added only garlic, opted to use 1T ea of parsley + dill & otherwise made as written. I was a bit unclear about the feta as the only time it is mentioned in the prep is its use as a garnish. I decided to puree roughly 1/4 cup w/the soup mixture & use the rest as garnish, so that amt may not have been exact. DH gave this 5 enthusiastic stars & said it was 2nd only to my lobster bisque. Thx for sharing this recipe w/us. DH will ask for it often & I'll be happy to comply. :-)
Thanks for posting this recipe - I love fetta and it was such a great addition to this soup. I can't believe I never though to try it before. Very comforting but with a great zing. I sauteed the leek in olive oil first before adding the rest of the ingredients to simmer. I also added bit of ground cumin, which worked well.