Recipe by chefsquig
"This is a really delicious soup I make."
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cauliflower, broken into florets
leeks, white part only, chopped
heavy whipping cream
cracked black pepper
I had to make two changes only because I am limited on ingredients. I did not have heavy whipping cream, I used equal amounts evaporated milk. I also did not have chervil, I useda little dried parsley and dried chives. Even with my substitutions, this soup turned out FANTASTIC. I've had it for lunch five days in a row with half of a tomato sandwich and I can't get enough. I love that it's low in carbs and low enough in calories so that if I wanted more (which I have), I can have seconds. Delicious!
I love leeks and any vegie roasted, but I wasn't as crazy about this soup as most people. It lacked something -- maybe some cheese would give it more flavor.
I turned on the broiler to brown up the cauliflower.After the complete soup mixture cooked for 15-20 min, I pureed 3 cups of it for a smoother,creamier soup.Added small pieces of cooked smoky ham and dusted w Parmesan cheese.Wonderful combination.
Easy and delicious. I halved the recipe since my CSA box only came with one leek. Near the end, after adding the spices, I took my immerson blender to the larger chunks of cauliflower to smooth out the soup and make it more "soupy". This is a pretty thick soup and you could stretch it a bit by doing more water or broth if you need to. Both the favors of the cauliflower and leeks were on display.
I made a few changes to this recipe, the most significant being the roasting time/temp on the cauliflower. I am not sure if 275 at 30 min is a typo or not, but that time/temp combo does not produce soft, browned cauliflower. I added an extra 10 min at 425 to the end of that cooking time. Next time I will do 20-25 min at 400. The other major change was that I added 3 strips of bacon (fried and crumbled) to the soup. Great! Minor changes included leaving out the flour (to eliminate carbs and because it really wasn't needed) and partially pureeing the soup with an immersion blender so it was thick and creamy with small cauliflower chunks. I also did not have chervil and used parsley instead. This is delicious soup and really resembles loaded baked potato soup when you top it with bacon crumbles and cheese.
Love this soup, I added fresh parsley and dried chives instead of chervil...delicious! Oh, one other thing I did is cut back on the pepper, the first time I made it the pepper over powered the soup & I am a pepper lover!!
Oh my goodness, this soup is delicious! I had never had nor cooked with a leek before. And, I just love trying out new ingredients. I came to the conclusion that my family likes leeks because they all loved this soup. It is packed with flavor and held up nicely the next day for leftovers, always a plus in my book. I made this up in the morning, cooled it down, and then reheated in the evening and added the last ingredients at this point. I didn’t have chervil, so I substituted dried parsley flakes. A great soup that I will again be making in the fall, when the weather cools down.
Awesome soup....made it 2 months ago and because I haven't had cauliflower in the house i haven't made it again. Added 1/2 lb cooked bacon cut into 1" bites, and a couple potatoes cubed....Everyone loved it. The cauliflower was eaten up by our pickiest of eaters in the neighborhood...my 12 yr old daughter.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Cauliflower and Leek Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 143
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