Cauliflower and Leek Soup

This soup is especially good tasting and nice when contrasted with the crunch of toasted almonds or hazelnuts sauteed in a little butter and sprinkled on top of each serving. As an alternative, cut a 1-1/2″-inch piece of the white portion of a leek, and then turn that into paper-thin lengthwise slices. Saute the slices in olive oil with a bit of fine sea salt and then drain these “frizzled” leeks on a paper towel before using them to finish each bowl of soup.

6-8 servings

Ingredients

2 medium heads of cauliflower, 3 pounds total, separated into florets
2 tablespoons butter or extra-virgin olive oil
6 small or 3 large leeks, tough green stalks discarded, the remainder sliced and thoroughly rinsed
6 cups vegetable stock, ideally homemade
1/4 teaspoon sea salt, plus extra for seasoning
1 tablespoon extra-virgin olive oil
finely chopped fresh parsley

Recipe

1. Place 1″ of water in a large pot fitted with a steamer basket, and bring to a boil. Add the cauliflower and steam, covered, for about 15 minutes. Drain the cauliflower and set aside.

2. Meanwhile, in a heavy soup pot over medium heat, warm the butter. Add the leek slices and stir to coat, seasoning with sea salt and cooking until very tender, 8-10 minutes. Adjust the heat as needed to prevent browning.

3. Add the steamed cauliflower and stock and bring to a boil. Lower heat and simmer, covered, for 25 minutes or until the cauliflower is soft and cooked through. Using an immersion blender, puree the soup until smooth–or use a slotted spoon to transfer the leeks and cauliflower to a blender or food processor and puree with some of the stock until smooth. Return the puree to the pot. Add sea salt to taste.

4. Serve each bowl of soup with a sprinkling of fresh parsley and a small helping of buttered nuts or frizzled leeks.

Copyright 2010, Ellen Arian, Ellen’s Food & Soul