Cauliflower Soup

Total Time:
1 hr
10 min
50 min

4 to 6 servings

  • 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

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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    It was just awesome!! A must try for all.
    This soup is really great! I made it to go with our Christmas meal and even my brother, who doesn't like cauliflower, really liked it. It is extremely easy and can be made in advance and warmed up for meal. I did not use sage or tarragon but I did add two cloves of garlic and a pinch of salt. Absolutely delish! Will make it again for sure.
    I followed this recipe exactly (except using an immersion blender instead of blender/food processor. It is delish! Might try some of the additions or tweaks in the future but as is, it is a simple and fantastic soup. Definitely going in the rotation!!
    This is very easy and quick to make. I added mushrooms to the leek mixture and used fat free 1/2 & 1/2 also. Fresh sage is what makes this so good. Also added 1/2 cup of grated parmesan cheese and left out the salt. Outstanding!
    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!!!
    yum! with crusty sour dough bread and smoked sausage for the carnivores in my life.
    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!
    This is a very delicious recipe that I make all the time. My daughter requests it often! 
    I have changed a few things - sometimes I can't find leeks - so I replace with regular onion. I also add a can of Cheddar Cheese soup at the end for more flavor. And lastly, I garnish with crispy bacon and sour cream. Real crowd pleaser! Go Robert! :-
    This soup is delicious!! I used fat free half and half instead of cream and it turned out wonderfully. I also used my immersion blender to puree and the consistency was velvety. I needed to add some salt and pepper, to taste. Highly recommend!
    This was delicious. I even gave it to my 9 month old twins and they devoured it. The only thing I added to this recipe was salt and pepper. Truffle oil sounds like it would be nice though.
    This was fabulous. I did add salt and pepper. I also topped it with fried pancetta and black truffle oil
    This soup was great!!! I did tweek it, I roasted the garlic, cauliflower and potatoes, and onion. Then I cooked the soup as he said too. Will do this one again, an again. Also had chili pepper flakes, us cajuns loves it HOT!!!
    This is excellent. I love the flavor that the sage imparts. I used the whole leek rather than waste any. This doesn't effect the flavor of the soup but it will give it a green tinge.
    great something new for all the cauliflower I get.
    thank you a lot
    In the show, the soup was garnished with truffle oil and some chopped green onion, where are they?
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