Silky Cauliflower & Leek Soup
A creamy, delicious and comforting soup.
1 medium head cauliflower ( 2 to 2 ½ lbs.), roughly chopped into small pieces (save some small florets for garnish)
2 leeks, trimmed and cleaned
1 clove garlic
1 large russet potato, thinly sliced and peeled
2 Tbsp. olive oil
1 container (32 oz.) organic chicken stock
1 Tbsp. salt
½ tsp. pepper
1 Tbsp.fresh lemon juice
6 shakes of Tabasco
1 cup half-and-half
1 Tbsp. white truffle oil
Additional salt and pepper, to taste
- Begin cleaning the leeks by cutting away the dark green, woody part of the stalk and discard (Only use the pale green and white portions).
- Split the leeks down the middle lengthwise and trim off the root-end. Slice the leeks in ½ inch pieces, they will look like half-moons and place into a large bowl. Fill the bowl with cold water so there’s enough room for the dirt to fall to the bottom. Swish the leeks with your hand to help remove any sand or dirt embedded in the layers. You may need to do this several times until all the dirt is removed. Set aside.
- Heat a medium-size pot on high with olive oil and add the prepared leeks. Cook the leeks until translucent, then add potato, cauliflower, chicken stock, salt, pepper, lemon juice, & Tabasco. Place the lid on the pot and let it simmer for 15-18 minutes on medium heat.
- Working in batches, purée the soup in a blender to a very smooth consistency, pour the mixture into a large bowl. Once completed, whisk in the half-and-half and the white truffle oil.
- Taste for additional salt and pepper and garnish with the reserved cauliflower bits.