CREAM OF LEEK & CAULIFLOWER
To me, September equals happiness. It’s my birth month (I’ll be 25 on September 20), it’s the beginning of my favourite season, and this year, I’m also celebrating my first wedding anniversary.
The nights are getting chilly, and one of my greatest fall pleasures is eating a bowl of soup on my balcony, wrapped up in a big blanket. I turn into Canada’s biggest soup eater for 30 days, and I wouldn’t give away my title for anything.
- ServesServes 6
- Prep time10 min
- Cook time45 min
- Timeout-
- FreezingFreezes well
Ingredients
- 1 tablespoon butter
Replacement optionsor olive or vegetable oil
- 1 leek, minced
- 2 cloves garlic
- Salt and pepper, to taste
- 1/2 cauliflower, coarsely chopped
- 1 cup potato, finely diced
- 4 cups chicken broth
Replacement optionsor vegetable broth
- 1/2 cup cream
For the caramelized leek
- 1 tablespoon butter
Replacement optionsor olive or vegetable oil
- 1 leek, minced
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
Steps
- Melt 1 tbsp butter in a large pot. Soften the leek for 8 minutes over medium-high heat, then add the garlic. Cook for 2 more minutes, then season.
- Add the remaining ingredients, aside from the cream, and simmer for 20 minutes or until the potatoes are cooked through. Season generously. Transfer to a blender and blend until smooth. Add the cream and set aside.
- In a pan, melt 1 tbsp butter and add the remaining caramelized leek ingredients. Let caramelize for 15 more minutes and serve as a garnish. Season if necessary.
Recipe published on August 19, 2018
