Friday, November 12, 2010

Recipes: Cauliflower/Leek/Potato Soup

Winter tends to bring on the regular making of soup in many households.  I love home-made soup, and while I do make soup all year round, the cool weather begs the pot to be filled with hearty, healthy ingredients.

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.

Cauliflower/Leek/Potato Soup:
  • 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)
How to:

- 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.

Enjoy!

4 comments:

  1. Ooooh, that looks delicious! I'll have to give it a try :D

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  2. It's very tasty, esp. w/cheese. My 6-year-old (who likes veggies, but not leeks, onion and garlic) and 3-year-old (who won't eat veggies period) both love this soup with the popular Goldfish crackers. In fact, my 6yo asked for a bowl for lunch today, voluntarily, out of the blue!

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  3. Hi
    With the help of your guide i prepared a soup which is delicious thanks for the information

    ReplyDelete