As I write this post, it’s a snowy Saturday morning in New York. About three inches of fell overnight and, this morning, I’m enjoying a hot cup of tea, a fire in the fireplace, a quiet house, and the view of my backyard covered in a blanket of white. And thoughts of lunch…specifically, this Cauliflower Leek Soup.
I find a steaming bowl of soup to be one of the most deeply restorative foods, especially when the temperature drops or when I’m feeling under the weather. Of all the soups I make (and I make a lot!) this soup is probably my family’s favorite. It requires very few ingredients, yet has loads of flavor.
A quick purée in the blender creates a smooth, delicate consistency and, perhaps best of all, it provides all of the health benefits of cruciferous veggies and a much needed dose of hydration during this cold, dry season.
This recipe makes a couple of quarts of soup and I often keep it on hand so that I can have a small bowl with my lunch or as a starter at dinner time.
It really is comfort food at its best and a garnish of fresh chives or a sprig of dill makes for an elegant presentation.
Cauliflower Leek Soup
2 Tbsp. butter
1 head cauliflower, chopped
2 leeks, sliced (use only the white and light green parts – the dark green ends are too tough)
4 cups chicken stock (or vegetable stock, if you prefer)
Salt and pepper
Fresh chives or fresh dill, as a garnish
Melt the butter in a stockpot over medium-high heat. Add the leeks and cauliflower and sauté until the cauliflower is fork tender (about 8 minutes). Add the broth and bring to a boil. Reduce heat and simmer soup for 20 minutes. Puree soup using either a standard blender or with an immersion blender. Add salt and pepper to taste.