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.