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Creamy Leek-Cauliflower Soup for a Snowy Day

Name: Creamy Leek-Cauliflower Soup for a Snowy Day
Yield: Serves 4-6
Ingredients: 6 medium leeks, thinly sliced; 6 tablespoons unsalted butter; 1/2 teaspoon fresh thyme leaves, preferably lemon thyme; 1 1/2 teaspoons salt; 1 small head of cauliflower, sliced; 3 cups chicken broth; 2 teaspoons dijon mustard; 1/2 teaspoon coarsely ground black pepper; 3/4 cup whole milk; salt to taste; juice from 1 lemon slice if needed (just a squeeze); 1 tablespoon minced chives; croutons

by: TheWimpyVegetarian

February 18, 2010

0 Ratings

Creamy Leek-Cauliflower Soup for a Snowy Day

Serves 4-6

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Author Notes

I got my box from a farm CSA and found a lot of leeks in it. It's always a little like Christmas when the box shows up at my door because I never really know what will be in it that I can have some fun with. I decided to make a twist on the more traditional leek-potato soup and substitute cauliflower for the potato. There's a little dijon mustard to give it a bit of a tang and coarsely ground pepper, but the rest is just a great combination of leeks and cauliflower. —TheWimpyVegetarian

What You'll Need

Ingredients

6 medium leeks, thinly sliced
6 tablespoons unsalted butter
¹/₂ teaspoon fresh thyme leaves, preferably lemon thyme
1 ¹/₂ teaspoons salt
1 small head of cauliflower, sliced
3 cups chicken broth
2 teaspoons dijon mustard
¹/₂ teaspoon coarsely ground black pepper
³/₄ cup whole milk
salt to taste
juice from 1 lemon slice if needed (just a squeeze)
1 tablespoon minced chives
croutons

Directions

Melt the butter in a large saute pan. Add the leeks, salt and thyme and slowly cook over medium heat until the leeks are very soft - about 45 minutes.
Add the chicken broth, cauliflower slices, mustard and pepper. Simmer over medium heat until the cauliflower is very tender, about 20 minutes.
Process until smooth in a food processor and pour the puree into a pot. Reheat and add the milk. Adjust the seasoning and add a squeeze of lemon juice if needed. Serve as is or with minced chives and crouton on top.
To make the croutons, I tore pieces of bread from a fresh loaf, tossed them in enough olive oil and minced garlic to lightly coat them and roasted them in a 400F oven until crispy - about 15 minutes.

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12 Reviews

Troxel December 15, 2010

Thanks for the recipe. I love cauliflower and never thought of using it to replace potatoes in soup. I followed the recipe exactly and I was loving it - until I put the mustard in, which I hesitantly put in at the very last. It was very good and I will make it again - sans mustard.

monkeymom February 24, 2010

I made this lovely soup tonight. I was wondering if you really cook the leaks for 45 minutes? Cause after about 10 minutes I couldn't take it anymore and just dumped everything else in and it turned out very nice. It was light and flavorful. I did use less butter, a couple of shallots, and no mustard, but still good. Thanks for helping me break in my immersion blender!

TheWimpyVegetarian February 24, 2010

I actually did cook them for 45 minutes while I prepped everything, made the croutons and did a couple other things in the kitchen unrelated to the recipe. I was trying to coax as much flavor as I could from them and get them soft enough to get as smooth a texture as possible with resorting to a food mill. So great to know that cooking them a shorter time didn't sacrifice flavor or texture - thanks for the feedback, Monkeymom! I had the last of the soup for lunch today and for me the flavors just got better over time with the thyme. Hope it's the same for you!

monkeymom February 22, 2010

they do fill you with longing...if only they could be mine tonight!

Linda H. February 21, 2010

Snow plows working overtime around here. Underneath a couple feet of freshies.
If I could get to the store, I'd make this soup tonight. Baking bread instead.

TheWimpyVegetarian February 21, 2010

Thanks arielleclementine! And good luck in the contest this week!

arielleclementine February 21, 2010

thank you!

AntoniaJames February 18, 2010

Mmmm, this looks so good!! Thyme and mustard go so well together, especially with a vegetable like a cauliflower. I'm making this over the weekend. Thanks for posting another great recipe!

TheWimpyVegetarian February 18, 2010

Thanks! Hope it's a great meal for your weekend. Thanks to the cauliflower, it's got some nice heartiness to it too. Enjoy!

monkeymom February 18, 2010

I love this. I'm so glad to see you used milk instead of cream. I'm thinking bacon might be good with this, but it might only be because I have devil's on hatchback on my mind.

TheWimpyVegetarian February 18, 2010

Thanks so much! I felt the cauliflower added enough substance to the soup without the heaviness of cream. The milk felt just right. You could probably lighten it further and just add enough broth to get the final consistency you want. I thought about the bacon too and I'm sure it would go great with it.

arielleclementine February 19, 2010

this soup looks awesome! also, "devil's on hatchback on my mind" sounds like a rockin' song title.