Creamy Cauliflower and Leek Soup
Creamy Cauliflower and Leek Soup Recipe.
How To Make Creamy Cauliflower and Leek Soup.
Check below for printable version of Creamy Cauliflower and Leek Soup.
Creamy Cauliflower and Leek Soup
Ingredients
- 1 Small head cauliflower (cut into flowerets)
- 4 to 6 Leeks (white part only, minced approx.1 cup)
- 4 Cups chicken broth
- 1/4 Cup butter
- 2 egg yolks
- 1 Cup half and half
- 1/2 Teaspoon salt
- 1/4 Teaspoon freshly ground white pepper
- Snipped fresh chives and croutons
Instructions
- Place cauliflower in cold water to cover in 2 quart saucepan. Heat to boiling and cook over medium heat 1 minute. Drain and rinse cauliflower in cold water. Sauté leeks in butter in large saucepan over low heat until soft, about 8 minutes. Stir in cauliflower and broth. Cook covered over medium low heat 30 minutes. Refrigerate covered 4 to 24 hours. Place cauliflower mixture in blender container and cover. Blend on medium speed until smooth, about 2 minutes. Pour into large saucepan. Heat just until boiling. Remove from heat. Whisk egg yolk, and half and half until smooth. Whisk 1/3 cup of hot soup into egg mixture until smooth. Whisk egg mixture into remaining hot soup. Cook stirring constantly over medium heat 2 minutes. Transfer soup to large bowl. Cool, stirring occasionally 10 minutes. Season with salt and pepper. Refrigerate covered at least 3 hours. Garnish with chives and croutons.