Creamy Cauliflower Soup with Leeks and Thyme
recipe adapted from Food for My Family
Yield: 6-8 servings
1 large head cauliflower, roughly chopped
1 leek, thinly sliced, about 1/2 cup
4 celery stalks, thinly sliced, about 1/2 cup
6 cups chicken or vegetable stock
2 bay leaves
2-3 sprigs of thyme
1-2 teaspoons kosher salt, I used about 2 teaspoons because I used a homemade unsalted stock
1 teaspoon freshly cracked black pepper
Optional: 1/4 cup heavy cream or half and half
In
a large pot, heat the olive oil over medium high heat. Add the celery
and the leeks and saute until tender, about 5 minutes. Add the chicken
stock, the cauliflower, the bay leaves and the thyme. Bring to a boil
and then reduce to a simmer for about 15-20 minutes, until the
cauliflower is tender.
Remove the pan from the heat.
Remove the thyme and the bay leaves. Using an immersion blender, puree
the soup until smooth. If you do not have an immersion blender, this can
be done in a standard blender as well, in 2-3 separate batches. Once
the soup is smooth, add the salt and pepper. Taste and adjust as needed.
Stir in the cream and ladle into bowls. Garnish with a teaspoon drizzle
of cream if desired. Enjoy!
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