Creamy Leek and Cauliflower Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 head cauliflower
- 1 lb leek
- 6 tablespoons heavy cream
- 2 tablespoons unsalted butter
- 1⁄2 cup shredded cheddar cheese (optional)
- 1⁄4 cup fresh parsley, finely chopped
- salt
- white peppercorns (may substitute ground white pepper)
directions
- Remove the tough outer dark green leaves from the leeks and slice leeks (white and softer green leaves) into rings.
- Chop cauliflower into medium-small pieces.
- Place leeks and cauliflower in a large sauce with about 6-7 cups of water and bring to a boil.
- Reduce heat, cover (with lid askew to allow steam to escape), and simmer for 40-50 minutes.
- Remove cooked vegetables to blender and cream until a smooth consistency is reached.
- Return vegetables to saucepan and stir in the cream.
- Slowly stir in the butter, adding about a teaspoon at a time.
- Stir in the parsley.
- Season with salt and freshly ground white pepper.
- Divide soup into individual serving bowls and garnish with a pinch of shredded cheddar (optional) and a sprig or two of fresh parsley.
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RECIPE SUBMITTED BY
Global3
United States
<p>I'm a single mom, working and living around the world. I have two young-adult children - a boy and a girl. I love to cook, and although my schedule doesn't leave me much time for creative cooking, I still try to find time to come up with new recipes or improve on old ones.</p>