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Each week the farmers market brings new delights. I love both cauliflower and leeks and came home with an abundance of both–plus some pretty red potatoes. This quiet Sunday seemed the right day to put them together in this comforting, simple soup.
To make it, you’ll scald milk, strain it and combine it with fresh chicken stock in a big soup pot. While that simmers with the quartered and sliced potatoes, you’ll melt the tender light green, white and yellow parts of the chopped leeks in a saute pan with butter.
Add the cauliflower (broken into tiny florets–each piece shown in photo I broke into about 8 pieces) and continue cooking until tender. Blend about half of the cooked leeks and cauliflower. Stir that into the soup pot with the remaining florets and cooked leeks and you’re done! Time to settle in for a gentle Sunday supper.
Cauliflower Potato Leek Soup
- 3 leeks, washed carefully to remove all dirt and grit, white, light green and yellow portion sliced to make 4 cups
- 2 heads of cauliflower, washed well, broken into tiny florets to make 4 cups
- 2 cups milk
- 4 cups chicken stock (preferably home made)
- 1/2 cup butter
- 4 medium red potatoes, peeled, quartered lengthwise and sliced into 1/8-inch slices
- 1 tsp dried thyme leaves OR 2 tsp thyme leaves
- Salt and pepper to taste
- Scald milk. Pour through a mesh strainer. Add milk and chicken stock to soup pot over medium low heat to bring to a gentle boil. Reduce heat slightly and add potato slices. Simmer for 12 minutes until potatoes are tender. Turn off heat, but keep soup warm. In a saute pan, melt butter over medium low heat. Add sliced leeks and cauliflower and cook, stirring for five minutes. Add 1 cup of water and continue cooking until tender. Puree half of cooked leek and cauliflower mixture and stir into soup pot. Add remaining cooked leeks and cauliflower florets. Stir to incorporate. Add thyme and simmer to combine flavors. Season to taste with salt and pepper. Serve hot.
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