Wednesday, 15 October 2008

Cauliflower & Leek Soup

Mmm, soup. I don't know what it is about cauliflower; it's so good in soup. Leeks, too - and shallots and celery never hurt. Without the sour cream, it's pretty dietetic and would make a good starter to a meal. A big bowl, with the sour cream or even a bit of grated cheese and some bread makes a meal in itself.

Makes 6 servings
1 hour 20 minutes - 20 minutes prep time


Cauliflower and Leek Soup
1 small to medium head cauliflower
1 litre (1 quart) chicken stock
1 or 2 bay leaves
2 large leeks
2 stalks of celery
4 shallots
2 tablespoons sunflower seed oil
1 teaspoon savory
1/2 teaspoon celery seed, ground
sea salt and freshly ground black pepper

sour cream to serve (optional)

Wash and trim the cauliflower, and cut it into florets. Put them in a soup pot with the chicken stock and bay leaves, and simmer them until just tender.

Meanwhile, wash and trim the leeks and celery. Peel the shallots. Chop them all, and give the chopped leeks a good rinse to remove any lingering grit. Sauté the leeks, celery and shallots in the oil over medium heat, until soft.

Remove about a third of the cauliflower from the pot and add the sautéed vegetables. Remove and discard the bay leaves, and add the savory and ground celery seed. Continue simmering the soup until everything is quite tender.

To serve the soup, purée it in batches until very smooth. Chop the reserved cauliflower and add it to the soup. Reheat the soup, season with salt and pepper, and serve it with a dollop of sour cream, if desired. Watch the salt; it will depend on how salty the chicken stock was to start with.




Last year at this time I made Shepherd's Chicken Pot Pie.

2 comments:

Lindsay I-F said...

yum yum minus the chicken broth and add some veg broth

Peter M said...

Cauliflower makes a wonderful soup, especially with leeks in there.