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!
Leek Cauliflower Soup
- 1 head Cauliflower Chopped
- 1 Leek white to light green part, chopped
- 4 Shallots or small onion, chopped
- 2-3 cloves garlic i used two bulbs green garlic, chopped
- 3 cups Chicken Stock
- 4 tablespoons Whole Cream
- Salt And Pepper i used a smoked sea salt and fresh ground pepper
- 2 tablespoons olive oil
- Pre-heat oven to 410
- On greased baking sheets (I had to use two) spread out the cauliflower, leek, onion/shallot and garlic pieces and drizzle with more olive oil (and salt and pepper, if you wish). Bake for 20 - 30 minutes. Ever ten minutes, give the pans a shake - you want the pieces to be browned but not burnt.
- Add baked cauliflower/allium mix to a blender, along with the stock and cream, and blend until smooth.
- Taste and season as appropriate with salt, pepper and any other seasonings that you would like.