Leeks and cauliflower provide depth of flavor to this creamy soup, which is especially enjoyable when there is a chill in the air.
Creamy Cauliflower Soup
Makes approximately 5 cups
Ingredients
- 2 tablespoons unsalted butter
- ½ cup plus ¼ cup sliced leeks, divided
- 7 cups cauliflower florets
- 1 quart chicken stock
- ½ teaspoon fine sea salt
- ¼ cup heavy whipping cream
- Vegetable oil for frying
Instructions
- In a large saucepan, melt butter over medium heat. Add ½ cup sliced leeks; cook until leeks are soft and tender, 5 to 7 minutes. Add cauliflower, stock, and salt. Bring to a boil; reduce heat to medium-low, and cook until cauliflower is tender, 20 to 25 minutes. Remove pan from heat.
- Add cream to pan. Using an immersion blender*, purée cauliflower mixture until creamy and smooth. (Add more cream or chicken stock to achieve desired consistency, if necessary.)
- In a medium saucepan, pour oil until it reaches 1 inch. Heat over medium-high heat until an instant-read thermometer reaches 325°. Fry remaining ¼ cup leeks until golden brown. Drain on paper towels and use within an hour.
- Garnish individual servings of soup with fried leeks, if desired.
Notes
*If an immersion blender isn’t available, transfer mixture to the container of a blender, and process until smooth, working in batches, if necessary.
MAKE-AHEAD TIP: Soup can be prepared in advance, stored in an airtight container, refrigerated, and used within 3 days. Warm and garnish just before serving.
MAKE-AHEAD TIP: Soup can be prepared in advance, stored in an airtight container, refrigerated, and used within 3 days. Warm and garnish just before serving.
