CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Cauliflower, Leek and Potato Soup

Recipe serves 6-8

Another easy yet elegant soup that can have you warmed up in no time. Similar to vichyssoise, this sweat-simmer-purée creation is just as creamy, without the use of a whole lot of cream.

Ingredients

  • 3 Tbsp. Butter, unsalted
  • 1 Leek, small, white and light green part, well washed, sliced
  • 1 Potato, white, peeled, sliced
  • 1 Cauliflower, chopped into small pieces
  • As Needed: Chicken Stock, to cover
  • To Taste: Kosher or Sea Salt and Black or White Pepper, freshly ground
  • 1/2 cup Double Cream (reduction of 1 cup of Heavy Cream, by half)
  • 1 Cup Cauliflower, orange, white, green or purple, cut into small florets, blanched in boiling water until tender, shocked and patted dry
  • 1 Tbsp. Chives, fresh, minced

Directions

  1. Place butter in a large sauce pan and sweat leeks until tender. Add potato and raw chopped cauliflower and cover with stock. Bring to a simmer and season with salt and pepper.
  2. Cook until all veggies are thoroughly tender. Purée until smooth and add reduced cream.
  3. Re-warm as needed and adjust seasonings with additional salt and white pepper, to taste.
  4. Divide blanched florets by individual soup bowls. Top with hot soup. Garnish with chopped chives and serve.

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