LEEK & CAULIFLOWER SOUP WITH COOL GREEK YOGURT

By jarren

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 3 large leeks, white and light green part only, sliced into 1/4" rounds, plus more for garnish
• 1 medium head cauliflower, cut into small florets
• 2 medium carrots, sliced
• 2 potatoes, cut into 1" chunks
• 1 clove garlic, chopped
• 6 cups chicken stock
• 1 cup condensed milk
• 1/2 cup feta cheese, crumbled into small pieces
• Salt and freshly ground black pepper to taste
• 1 cup Greek yogurt
• 2 1/2 tsp curry powder

Preparation

Step 1

Heat the olive oil and butter in a large pot over medium heat. Add the leeks, cauliflower, carrots, potatoes and garlic and saute until the vegetables are soft, about 10 minutes. Stir in the stock and bring the mixture to a boil.

Reduce the heat, cover and cook until the potatoes are tender, about 30 minutes.

Remove the soup from the heat and puree, in batches in a food processor. Stir in the condensed milk and feta cheese, season to taste with salt and pepper.

In a small bowl, stir together the Greek yogurt and curry powder until blended.

Serve the soup with a dollop of the yogurt mixture, garnishing with a few leek rounds and some additional black pepper.