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
  1. 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.
  2. 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.)
  3. 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.
  4. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/creamy-cauliflower-soup/