Ingredients
- 1 teaspoon canola oil
- 1 teaspoon unsalted butter
- 2 leeks, white parts only, well-washed and chopped
- 1 head cauliflower, broken into florets
- 1 medium all-purpose potato, cubed
- 6 cups white chicken Stock
- Salt
- Freshly ground pepper
- 1/2 cup 1 percent low-fat milk (optional)
- 4 leaves fresh parsley
Directions
Combine the oil and butter in a large saucepan. Warm over medium-low heat. Add the leeks and stirring frequently, allow them cook slowly for 10 minutes. Do not brown.
Stir in the cauliflower, potatoes, and stock. Season with the salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes, or until the vegetables are very tender. Remove form the heat and allow to cool slightly.
Transfer to a blender or a food processor fitted with the metal blade. Process until smooth. Transfer to a clean saucepan and place over medium heat. Bring to a simmer. Taste and adjust the seasoning. If the soup is too thick, thin with the milk.
Pour an equal portion into each of 4 warm bowls. Lay a parsley leaf in the center.
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By irislana_"Sweet...
Fort Myers, Fl
on July 10, 2011
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Simple to make and delicious. I like the mild flavor.
By cle1974
on June 03, 2011
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This is a great soup. I have made it a few times, mostly as written, except with vegetable stock. Sometimes I add some garlic during the last few minutes of cooking the leeks. My husband swears he hates cauliflower, but he loves this soup. It makes for a nice meal with some crusty bread. We do like to top with chopped parsley instead of the pretty leaf that's recommended, because we found the parsley adds some nice flavor.
By Kahnie11
on March 16, 2011
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I followed this recipe to a "T" and it turned out bland and tasteless. I even followed advice of another reviewer and added a drizzle of melted butter and a bit of nutmeg and it was still bland and tasteless. I won't make this soup again!
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