Cream of Cauliflower Soup

Name: Cream of Cauliflower Soup
Yield: Makes 6 Cups 6 First-Course Servings
Ingredients: 3 leeks, cleaned and thinly sliced; 1 large Yukon Gold potato, peeled and thinly sliced; 1 quart milk, water, or chicken broth and more as needed to thin soup; ½ to 1 cup heavy cream (to taste); Salt; Pepper; Soup Croutons, optional; 1 head cauliflower

Preparation info

Makes 6 Cups
6
First-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This soup calls for a whole cup of cream to balance the flavor of cauliflower, which can be a bit aggressive if not tempered. If you like, reserve a handful of tiny cauliflower “flowers”, boil them for a minute or two, drain, and use to garnish the soup.

Ingredients

1 head cauliflower
3 leeks, cleaned and thinly sliced
1 large

Starter
Gluten-free
Vegetarian
Soup

Method

Take the little flowers off the cauliflower head. In a pot, combine the cauliflower, leeks, potato, and milk, bring to a gentle simmer, and simmer, covered, for about 25 minutes, or until the vegetables are completely soft.

Puree the soup with a blender (see precautions) and then strain it into a clean pot. Add t