• Lynne

Hot Cauliflower Soup

Updated: Jan 24, 2020

Cauliflower Soup Garnished with Chives

Decided to make cauliflower soup. This simple dish is healthy, filling, and good for a chilly Spring day.

1 Cauliflower Head broken into florets.

2 large leeks (mostly the white part but a little bit of green

Chopped Leeks

Slice the leeks. I use about 4 cups of leeks for this recipe. I like the onion taste with the cauliflower and I also like the soup a little thicker.

Butter and Olive Oil

Heat two tablespoons of Olive Oil and two tablespoons of butter in a large pan or soup kettle.

Leeks in Pan

Saute leeks until tender on medium low heat. Do not allow to brown.

Cauliflower and Leeks

Place cauliflower --stem side down -- on top of leeks.

No Salt Chicken or Vegetable Stock

Pour 4 cups (1 32 oz. package) no salt vegetable or chicken stock over cauliflower. Cover and bring to a boil. Reduce heat and allow to simmer until cauliflower is very tender.

Blended Cauliflower, Leek, and Stock

Using an immersible blender mix the cauliflower and leeks together until smooth. I leave some smaller chunks in the soup as I like the consistency.

White Pepper

Add White Pepper to taste. I add a fair amount.

Add Milk

Add one cup of milk and stir until blended. Reheat soup being careful not to let it boil.

Add Garnish

Serve in soup bowls and garnish with snipped fresh chives and chive flowers/buds.

Homemade Bread and Wine (not homemade)

Serve with some warm homemade bread and a glass of your favorite wine.


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