Monday Recipe - Cauliflower Leek Soup

So you may be getting kind of tired of hearing about leeks. Pasta with white wine and leeks, lasagna with leeks, leek soup. But leeks are local now, and I'm all about local. I was going to make this recipe several weeks ago (when I ended up making spinach soup), but the leeks at my local farm stand (not farmer's market) were from Guatemala. And my whole point of making a big vat of food made from local veggies around this time of year, is to freeze it and have "microwave dinners" with fresh frozen local veggies around the January/February time when it's all grey and overcast and cold.

I made triple the recipe below. Triple was about 10 servings, I think. I made the recipe listed below a couple weeks ago and it was only about two tupperware's worth (3 servings or so).

Recipe can also be made with broccoli, which adds some color, and it's a stronger flavor as well.

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Cauliflower Leek Soup

lb Cauliflower (you can weigh it, or it's probably about the same as a small cauliflower)
2C leeks (three leeks, give or take)
3C chicken/vegetable broth
1/2C cream (light, heavy, whatever you want)
2T butter
salt/pepper

Remove the green part and the roots from the leeks. Remove the outside layer. Wash thoroughly. Slice leeks into disks (or better yet, use a food processor, which makes it sooo much easier and faster). Melt the butter in a large soup pot and add the leeks. Cook until leeks are soft but not browned.

Add chicken/vegetable broth and cauliflower to the leeks (the broth should be nearly to the top of the vegetables, with the cauliflower still poking out of the liquid a bit. More than that and it may be too liquidy). Cook about 5-7 minutes until cauliflower is soft.

In several batches (if necessary), transfer to a blender and blend until smooth. Return to pot. Add cream, salt, and pepper to taste.

Can be frozen and reheated while retaining its yummy flavor!