Monday, October 15, 2012

Cauliflower and Leek Soup

The weather in Connecticut turned cold and rainy last week--I think we had more wet days in the sukkah than dry ones! But the good thing about cold weather are wonderful soups. Here is a recipe I've made over and over--you can make it meat (using chicken broth), parve (I like to use the Imagine No-Chicken broth) or dairy by adding a touch of milk. Anyway you make it you'll get rave reviews.
Cauliflower and Leek Soup
Recipe from the Food Network   Serves 4

1 teaspoon canola oil
1 teaspoon unsalted butter or margarine
2 leeks, white parts only, well-washed and chopped
1 head cauliflower, broken into florets
1 medium all-purpose potato, cubed
6 cups chicken stock
Salt
Freshly ground pepper
1/2 cup milk (or soy milk)
4 leaves chopped parsley or chives

Combine the oil and butter in a large saucepan. Warm over medium-low heat. Add the leeks and stir frequently. Allow them to cook slowly for 10 minutes. Do not brown.

Stir in the cauliflower, potatoes and stock. Season with salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes, or until the vegetables are very tender. Remove from heat and allow to cool slightly.

Transfer to a blender or a food processor fitted with the metal blade. Process until smooth. Transfer to a clean saucepan and place over medium heat. Bring to a simmer, taste and adjust the seasoning. If the soup is too thick, thin with the milk.

Pour into warm bowls and sprinkle with parsley or chives.

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