I got a giant LEEK in my CSA Box this week. I’m still new to leeks, and so although I liked it sauteed with other veggies, I wasn’t sure what to do with the giant leek. My chef friend was like ‘just make leek stew’. So I make a leek cauliflower soup (using the cauliflower to thicken it up).
Leeks are part of the allium genus so they may make your eyes water when you chop them. I really should get choppin’ goggles; my eyes are STILL hurting!
So I ended up roasting up the leek, shallot, green garlic and cauliflower in the oven, then blended them all together with chicken stock and cream, seasoning with salt and pepper. Just two steps. Bake n’ blend.
The result? A thick, lovely creamy soup that is low carb-high fat and very filling. Serve with a salad (I had mixed greens from my CSA box with some goat cheese, olive oil and a small dash of vinegar) and you got yourself a darn tasty dinner!
This looks tasty. I want to
make it and top it off with some sharp cheddar cheese and bacon crumles.
OHhhh yeah that would be perfect, too!!
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to dishes using cauliflower and/or cabbage. I do hope you link this in. It would be great if you checked out some of the other links – there are lots of good ones already. Cheers
I love your blog and how detailed your recipes are – thanks for sharing!
this recipe isn’t showing all the text.
My apologies for that – I updated the entire site with a new recipe format and some of the older recipes didn’t format correctly. Thank you so much for pointing this out, I fixed the recipe.
Have a great day,