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–+ servings

Creamy Cauliflower and Leek Soup

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Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 2 leeks, white and light green parts sliced thin
  • 2 garlic cloves, minced
  • 1 large head cauliflower, cut into florets
  • 4 cups vegetable broth
  • 1 cup milk
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh chives

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the sliced leeks and minced garlic, then cook for 3 to 4 minutes until the leeks soften.
  • Add the cauliflower florets and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes until the cauliflower is tender.
  • Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.
  • Return the pot to low heat. Stir in the milk and season with salt and black pepper. Heat for 2 minutes, stirring occasionally, until warmed through.
  • Ladle the soup into bowls and top each serving with chopped chives.

merknader

Clean leeks thoroughly under running water after slicing to remove any grit that can hide between layers. For a dairy-free version, swap the milk for unsweetened almond milk. Leftovers thicken as they sit, so add a splash of broth when reheating to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Cutting Board