Prep time: 10 min
Cook time: 50 min
Ready in: 1 hour
Serves: 4- 6
Ingredients:
4 T. unsalted butter
1 med. leek, white bottom portion only- chopped
1/4 c. flour
4 c. chicken stock or broth
1 head cauliflower- cut into bite-sized pieces
1 med. potato- peeled and diced
2 c. heavy cream
1 T. minced fresh sage
Freshly chopped tarragon leaves or chives (for garnish)
Directions:
- In a large, heavy bottom saucepan, over medium heat, add butter and leeks and cook until the leeks are tender, about 5- 7 min
- Add flour, stirring well, and cook until all of the flour has been incorporated
- Add stock, cauliflower, and potato and bring mixture to a boil
- Once boiling, reduce heat to medium-low and simmer for 15- 20 min
- Remove from heat, and let cool for about 5 min
- Add soup, in batches, to a food processor or blender and puree
- Return soup to original saucepan over medium-high heat
- Add cream
- Bring to a simmer
- Reduce heat to low and simmer for 10- 12 min to allow soup to thicken
- Stir in sage
- Ladle soup into serving bowls and garnish with tarragon or chives
*Jen found recipe here
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