Recipe by Studentchef
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.
Top Review by WiGal
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.
- 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
Directions See How It's Made
- 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.