This is a super simple soup that I got from a friend just the other day and I made for supper club tonight. It has a lovely, mild flavor and seemed to hit the spot for me when I heard about it the other day. For me, the recipe lived up to expectations. Leeks are a yummy and often under-utilized veggie so this was fun to be able to use several of them. I've also never been a big fan of raw cauliflower but cauliflower in a pureed soup? Yummy! So, here is the recipe.
CAULIFLOWER LEEK SOUP
2 bunches of leeks
1 head of cauliflower
2 T. butter
3 c. chicken broth
1 c. or 8 oz. Greek plain yogurt
Salt and pepper to taste
Chop up the white and light green parts of the leeks (I chopped just a bit of the dark green too). Turn soup pan on medium-high heat and add the butter. Sautee the chopped leeks in the butter for several minutes until they soften. Chop the garlic and add to the leeks and immediately add the chicken broth. Bring to boil and simmer for 5 to 10 minutes to soften the cauliflower.
Take the soup off the heat and let cool for a few minutes. At this point you can use an immersion blender or a regular blender to puree the soup. I used my immersion blender to puree the soup. If you do it in a regular blender, just do the soup in batches. (You may have to let the soup cool a bit longer before adding to the blender.) Once the soup is fully pureed, add the Greek yogurt (or you could try just plain yogurt). If the soup is too cool at this point reheat for a few minutes and then salt and pepper to taste. Serve.