Serves six
About 3 tablespoons olive oil
2 teaspoons unsalted butter
2 large leeks, white parts only, chopped
1 large clove garlic, minced
1 whole head cauliflower, separated into florets
1 carrot, peeled and chopped
1 stalk celery, peeled to remove strings, sliced
Sea salt and freshly ground black pepper to taste
About 2 teaspoons fresh thyme leaves, chopped
Pinch of red pepper flakes if desired
6 to 7 cups good quality chicken stock, simmering
Optional: 1 cup heavy or light cream
Snipped fresh chives for garnish
To prepare:
In a large stsock pot over moderate high heat, coat the bottom with oil and add butter, when the foam subsides, add leeks and garlic and sauté briefly, then add cauliflower, carrots, celery, and seasonings and sauté the vegetables until glazed with light brown edges, about ten minutes. Add stock to completely cover vegetables by one inch. Cover and bring to a boil. REDUCE the heat and simmer until they are soft, about twenty to thirty minutes.
Remove from the heat, with an emersion blender; puree the soup until thick and creamy. Set soup back over the heat and simmer if the consistency is too watery. On the other hand if too thick, whisk in stock or cream to thin the soup.
Taste and adjust the seasonings. Ladle into warm soup bowl, top with chives, and serve at once.
Related Recipes
Fresh Sliced Cauliflower Salad
Northern Indian Style Cauliflower