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!