Ingredients
- 4 tablespoons unsalted butter
- 1 medium leek, white bottom portion only, chopped
- 1/4 cup all-purpose flour
- 4 cups chicken stock or broth
- 1 head cauliflower, cut into bite-size pieces
- 1 medium potato, peeled and diced
- 2 cups heavy cream
- 1 tablespoon minced fresh sage
- Freshly chopped tarragon leaves or chives, for garnish
Directions
In a large, heavy bottom saucepan over medium heat add the butter and leeks and cook until the leeks are tender, 5 to 7 minutes. Once the leeks are tender add the flour, stirring well and cook until all of the flour has been incorporated. Add the stock, cauliflower and the potato and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes. Remove from the heat, and let cool for about 5 minutes. Add the soup, in batches, to a food processor or blender and puree. Return the soup to the original saucepan over medium-high heat, add the cream and bring to a simmer. Reduce the heat to low and simmer for 10 to 12 minutes to allow the soup to thicken. Stir in the sage. Ladle the soup into serving bowls and garnish with tarragon or chives.
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By keshia_12348632
Deer Park, 72
on January 30, 2012
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Good recipe. I did make some substitutions based on what I had on hand. I used onion instead of leek. I made 2 cups heavy cream using 1 1/3 cup milk and 2/3 cup unsalted butter. I used an immersion blender for the cauliflower which did not result in a puree but nicely textured califlower bits and instead of potatoes I poured a can of sweet corn in the mix. Salt and pepper to taste. Delish!!!
By jeffsgirl88
South Carolina
on January 22, 2012
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yum! with crusty sour dough bread and smoked sausage for the carnivores in my life.
By cariola119_871212
PA
on January 22, 2012
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This soup was awesome! I used fat free half and half in place of cream to cut calories (now 242 for 1.5 cups and fat (now 11.4, and since I didn't have any fresh sage, I used 1 tsp dried sage. As someone said below, you can use your immersion blender just fine, and you do need to add a little salt and pepper (about 1/2 tsp salt and a few dashes of pepper. When served, I topped it off with a Tbsp of shredded cheddar. Delicious!
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