I wanted to call this Mystery Soup because if I hadn’t made it myself, I would never have guessed it had cauliflower in it. Whether you love cauliflower or not, this fabulous soup defies discerning its ingredients.
I also wanted to call this one of the most fabulous soups I’ve ever tasted. But then I think almost every recipe I send you, I would say that. Why would I bother to take photos and write a story about a recipe I didn’t think was worth making?
All that being said, I do think this is an extra special, company worthy soup. To prove it, the original recipe from Cook The Vineyard said it serves 4 to 6. Karl and I devoured it in one seating. We were scraping our bowls and I scraped the pot.
It is also quite easy to make. The first time time I made it I had all the ingredients in my fridge and wanted to use up my leeks. I probably went a little overboard with leeks, just to use them up, but the soup was so superior that it might have benefited from them. I think a little more or less cauliflower will be fine, too.
I didn’t add as much cream, because I didn’t have the amount called for. In fact I only had a small amount I had whipped the night before for a dessert. I was surprised that it had held up perfectly and so I just threw what I had into the pot and watched it melt.
This was the first time I completed a soup using my immersion blender. It isn’t my favorite tool, because I can never get the soup smooth. But in this recipe it didn’t matter. I just found myself thinking, as I was moving it around and around and around, that I prefer washing the blender. I know I am in the minority, but unless someone gives me a lesson in immersion blending 101, I think I’ll go back to my blender for creamy soups.
As for garnishing, you can fry up a few slices of leeks for some textural contrast. or add some toasted walnuts. However you choose to garnish, be sure when you serve this, to ask your diners what they think is in it. If they guess cauliflower, then send me a comment. I’ll need to rewrite my first line.
Chop the cauliflower into small pieces. The smaller the chop, the quicker they will cook.
To clean leeks, separate each leaf under cold water. Often times they have dirt hidden between the leaves.
Cook the cauliflower until it is brown in spots.
Leeks are sliced including a small amount of the green and sautéed until browned.
Creamy Cauliflower and Leek Soup
2 tablespoons unsalted butter
2 tablespoons olive oil
6 (generous) cups small cauliflower florets (about 1½ lbs. or 1 medium head)
Kosher salt
2 cups leeks (white and pale green parts from about 2 medium leeks), thinly sliced and well rinsed
2 to 2 1/2 teaspoons fresh garlic, chopped
1½ to 2 teaspoons fresh thyme, chopped, plus a few extra leaves for garnish
1 teaspoon ground coriander
2½ cups low-sodium chicken broth or homemade vegetable broth
½ to 1 teaspoon fresh lemon juice, more to taste
6 tablespoons heavy cream or 1/3 cup coconut milk
Fried leeks orchopped toasted nuts, for garnish (optional)
1. In a medium (5- to 6-quart) Dutch oven (nonstick is great if you have it), heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat. When the butter has melted, add the cauliflower and ½ teaspoon salt. Turn the heat up just a bit, closer to medium-high, and cook, stirring frequently, until most of the florets have some browning on them, about 10 minutes. Use a slotted spoon to transfer to a plate or sheet pan.
2. Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pot and reduce the heat to medium. Add the leeks (with any water still clinging to them) and ½ teaspoon salt. Stir, cover, and cook until softened, about 5 minutes. Uncover and continue cooking until just starting to brown, another 6 to 8 minutes.
3. Add the garlic, thyme, and coriander and stir until fragrant, about 30 seconds. Return the cauliflower back to the pot. Add the chicken broth or vegetable broth, 2½ cups water, and ½ teaspoon salt to the pot. Stir, bring to a boil, reduce to a simmer, and cook, uncovered, until the cauliflower is just tender (but not falling apart), 10 to 12 minutes.
4. Remove the pot from the stove and let sit for 10 minutes or so. Use an immersion blender to puree the soup right in the pot, adding half of the cream to start and more as you like. Alternatively, transfer the soup in batches to a blender
Garnish with thyme leaves, fried leeks, chopped toasted nuts, or croutons if you like.
To prepare ahead: Soup may be refrigerated overnight.
Makes 4 servings.
Recipe adapted from Cook the Vineyard.
