Decided to make cauliflower soup. This simple dish is healthy, filling, and good for a chilly Spring day.
1 Cauliflower Head broken into florets.
2 large leeks (mostly the white part but a little bit of green
Slice the leeks. I use about 4 cups of leeks for this recipe. I like the onion taste with the cauliflower and I also like the soup a little thicker.
Heat two tablespoons of Olive Oil and two tablespoons of butter in a large pan or soup kettle.
Saute leeks until tender on medium low heat. Do not allow to brown.
Place cauliflower –stem side down — on top of leeks.
Pour 4 cups (1 32 oz. package) no salt vegetable or chicken stock over cauliflower. Cover and bring to a boil. Reduce heat and allow to simmer until cauliflower is very tender.
Using an immersible blender mix the cauliflower and leeks together until smooth. I leave some smaller chunks in the soup as I like the consistency.
Add White Pepper to taste. I add a fair amount.
Add one cup of milk and stir until blended. Reheat soup being careful not to let it boil.
Serve in soup bowls and garnish with snipped fresh chives and chive flowers/buds.
Serve with some warm homemade bread and a glass of your favorite wine.