Saturday, October 27, 2012
Souperday - Cauliflower Leek Soup
As winter approaches I'm getting into the habit of making a veggie soup on the weekend for lunch and having the leftovers for lunch or dinner during the week. These soups are healthy, made with all vegetables and stock, no cream. But this one has a wicked topping to make it a little decadent.
Here's all you need for the soup:
A head of cauliflower, 3 leeks, 4 garlic cloves and a carton of chicken broth. Plus a little salt and pepper.
For the toppings you'll need:
Some shredded sharp cheddar, diced cooked bacon and sliced green onions.
First cook the bacon in your soup pot.
Remove from the pot and drain on paper towels.
You should have lots of bacon drippings left in the pot. You can remove some and leave only a tablespoon or two.
Now the leeks. We'll only use the white and light green parts.
Leeks are filthy creatures. Dirt accumulates between the layers. You need to rinse them very well multiple times before cooking.
Slice the leeks.
Cover them with water in a large bowl and swish them around. Change the water until it runs clear. Then drain the leeks.
Look at all that dirt!
Carefully add the clean leeks to the bacon drippings in the pot. Sprinkle with salt and pepper.
Cook for 5 minutes, then add the chopped garlic cloves and cook for one minute more.
Chop your cauliflower into florets.
And add to the pot along with enough chicken stock to cover it.
Bring to a boil and simmer for 20 minutes.
I added a little cayenne pepper and turmeric to the cauliflower, but that's optional.
Remove from heat and purée with an immersion blender.
Purée until completely smooth.
Get your toppings ready. Shred the cheese and chop the bacon and green onions.
Then ladle the soup into bowls.
And top with bacon, cheese and green onions.
Serve with some fresh crusty bread for a warm, filling dinner. Or take it to work for lunch with your toppings in a baggie. Enjoy!