I don't tend to follow recipes when making soup, unless it's a particular one shared with me because it's so good. I create my own recipes, which are rarely made the same way twice. However, it's good to have a basic ingredient list for each soup, which may vary a little depending on food stuffs availability, or to be built upon.
So the soup recipe I want to share with you this week is one that I made just tonight. I've made it many times before, but this batch was particularly toothsome, and I had to mention it.
- 2 tbsps olive oil
- 1 large onion
- 2-3 large leeks, or 5-6 small ones
- 2-3 medium cloves of garlic
- 1 head cauliflower
- 2-3 medium/large russet potatoes
- 4-6 cups chicken/turkey or veggie stock
- 1/2 cup milk (optional)
- salt and pepper to taste
- grated cheese (optional)
- roughly dice onion and leeks
- add to heated olive oil in a large soup pot
- let the onions and leeks cook and soften, about 5 minutes, then add garlic (finely diced)
- after a minute of the garlic cooking, add the stock
- while the stock heats up, roughly chop the cauliflower and potatoes; add to pot
- bring contents to boil, stirring occasionally
- turn down to simmer, and let the cauliflower and potatoes cook until tender, 5-10 minutes
- once cooked through, remove from heat.
- blend the entire soup using either a hand-held mixer or a stand-alone blender; blend until smooth
- return to stove top and turn heat to minimum
- soup will likely be creamy-looking already, but I like to add a bit of milk to add to the creaminess. This is optional though.
- add salt and pepper to taste
- I like to grate some cheese over each bowl. You can add it to the soup pot instead and flavour the entire thing. Some cheeses to choose - a sharp cheddar, a smokey gouda, a creamy harvarti, a garlicky specialty cheese, a "stinky" but flavourful cheese.
- crackers or taco chips can be added as a final touch.