Feed: Cauliflower-Leek Cream Soup

Here’s the recipe for one of my favorite springtime soups. It’s inexact, ’cause that’s how I often roll. It’s all about taste, anyway, so play with it till it wows you.

Vegetable or chicken stock
Head of cauliflower
2 Leeks
Light cream, half-n-half, or whole milk
Sea salt, pepper
Optional: some pepitas, lightly toasted

Pour 2-3 cups of a good vegetable stock into a large saucepan. Chicken stock would also be fine. Clean the leeks very well and chop the white and light green parts. Add them to the pan and begin heating. Take the leaves and stem off the head of cauliflower, and chop the rest roughly. Add to the pan. Cover the pan and simmer for about 20-25 minutes, until the cauliflower is quite tender. Add a few shakes of pepper, then salt to taste — I use about a teaspoon.

Transfer the soup to a blender and puree until smooth, holding the lid on very securely. You may have to do this in two batches. Transfer back into pan and add cream. I actually used about 1/8 cup of cream and 1/8 cup 2% milk.

Once you have added the cream/milk, do not allow the soup to come to a boil. If you reheat it, do so slowly and keep the heat low.

This is extra yummy when topped with a few toasted pepitas.