Leek and Cauliflower Soup

By draingal

Ingredients

• 4 cups thinly sliced leeks, white and light green parts only (from about 3 medium leeks)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 head cauliflower, trimmed, halved and thinly sliced
• 6 cups unsalted chicken stock
• 1 1/2 teaspoons finely chopped dill, plus sprigs for serving
• 2 teaspoons salt
• 1 teaspoon white wine vinegar
• 1 /4 teaspoon ground black pepper
• Shredded cheddar, optional

Details

Adapted from familycircle.com

Preparation

Step 1

1 of 3
Wash and dry the leek slices well. Heat 1 tbsp each butter and oil in a medium pot over medium heat. Add the leeks, reduce heat to medium low and cook, stirring frequently, until softened but not browned, 5 minutes. Transfer to a bowl.
2 of 3
To pot, add remaining 1 tbsp each butter and oil. Add cauliflower, increase heat to medium-high and cook, stirring occasionally, until browned, about 7 minutes. Add chicken stock, 1/2 tsp dill, and cooked leeks. Cover and bring to a boil. Reduce heat to low and simmer, covered, 15 minutes. Remove pot from heat and let cool 3 minutes.
3 of 3
Blend with immersion blender (or transfer in batches to a blender and carefully pulse) until smooth. Stir in salt, vinegar, pepper and remaining 1 tsp dill. Serve garnished with shredded cheddar and fresh dill sprigs.