It dawned on me this weekend that I make home-made soup at least twice a month, so I thought seeing as the weather is turning why not make this into a heart-warming weekly affair! I do love a theme. So, I officially welcome you to the very first edition of the Weekly Soup. Nice and timely right at the beginning of November. It’s brisk but lovely here in Canadaland where I live, and soup seems to make it all the better.
Seeing as leeks just happened to land in my lap (a wee gifty from the mom-in-law), I set out yesterday to make something soothing and oniony. I intended on making potato leek soup, but with nary a spud in sight, I swapped in that other tasty white veg: cauliflower. The result? A gorgeous smooth and savory soup that is actually one of the best I’ve had in ages. It holds up pretty well to a quick zap to re-heat and would even do well served cold in the summer as a vichyssoise. Versatile, easy and spectacularly tasty? SOLD!
INGREDIENTS:
1 TBSP butter
½ small onion, finely chopped
1 TBSP olive oil
2 leeks, chopped and washed of all grit (TIP: soak the chopped leek in cold water, drain a repeat a few times to ensure all the dirt is gone)
½ large head of cauliflower, chopped
3 cups stock (your choice – as long as it’s rich and good!)
1 cup boiling water (you may use more or less, depending on the thickness you desire)
1 ½ tsp sea or kosher salt (if your stock is super salty, use less)
½ cup 10% table cream
1/3 cup extra old white cheddar, grated (you could use any old hard cheese, but this is my FAVE!)
Pepper to taste
DIRECTIONS:
1) Bring a large pot to medium heat and sauté the onion in the butter and olive oil until just browned.
2) Add into pot the leek and cauliflower, and sauté until browned and softened (about 5-10 min).
3) Pour stock, water and salt into pot, bring to a boil, then reduce heat and simmer for 30 min (or until veg are very tender).
4) Turn off heat and allow soup to cool slightly, then add in cream.
5) Pour all contents into a blender, and blend until smooth (you can add in extra liquid if it’s too thick).
6) Place puréed soup back in pot, add in grated cheese and re-heat slightly (you do not want to burn this soup, so be careful!).
7) Serve warm with zesty crackers or crusty bread – even top with plain yogurt or sour cream and a sprinkling of freshly chopped chives!! Mmmmmmmmmmmmm.
