cauliflower soup

By Linda1128

Ingredients

• For soup:
• 3 tbsp olive oil
• 2 medium or 3 small leeks, white part only (rinsed well and minced)
• 1 shallot (minced)
• 1 head cauliflower (roughly chopped)
• 4 cups vegetable or chicken broth / stock
• 2-3 bay leaves
• Salt and pepper to taste
• For crostini:
• Baguette
• Olive oil
• Shredded parmesan cheese
• Salt and pepperOptional:

Preparation

Step 1

herbs such as oregano or thymeAdd olive oil to large heavy pot over medium-high heat, add leeks and shallot, cook until soft but do not brown.Once leeks and shallots are softened, add roughly chopped cauliflower, salt and pepper and increase heat a touch, sauté cauliflower for 2-3 minutes but do not brown. Add stock/broth, bay leaves and bring to a boil. Then reduce heat and simmer uncovered for about 15 minutes or until cauliflower is soft but not mushy.Remove bay leaves and using hand immersion blender, purée in pot (or purée in batches in blender). Season to taste with salt and pepper. Soup should be thick.This is a great first course with a light fish dish or a warm, hearty main served with salad and crostini.Crostini:Thinly slice baguette, drizzle with olive oil, season with salt and pepper. Place under low broiler to crisp bread. Remove from oven, add parmesan cheese to top of crostini, put back in oven until cheese begins to bubble. Serve alongside soup.