I made you Leek and Cauliflower Soup because it’s Fall. Where I am, anyway. Happy Spring to all our Antipodean friends, and everyone living south of the equator, or close enough to it that Fall doesn’t ever really happen where you are.
This is the kind of thing that happens up here in Fall.
Fall means lots of things to me, but I’ve just realized – on re-reading that post from one year ago – things have changed in the last 12 months. I blame Gary Taubes, mostly. I no longer drink Salted Caramel Hot Chocolate. Parsnips and swedes (rutabagas) no longer dot the landscape of my kitchen (on a regular basis). And this year, at least, there will be no pilgrimage to England. Fall still means soup – just minus the baguette, except on the odd occasion that I have a moment of insanity. I’ll be working on sane “bread” as soon as I can get to it – my sane to-do list is longer than the line outside the Post Office on the last guaranteed mailing day before Christmas. Yikes! Did I just type Christmas? Where has this year gone??
Let’s not think about the Holidays. Let’s think about soup. It’s far less expensive, after all, and doesn’t require wrapping. The other day, upon posting this fantastically orange soup, my little blogette nearly exploded. Who knew Carrot Soup would – or could – get people quite so twitterpated? I had carrot soup love pouring all over my inbox. Along with all that love came copious calls for, “More soup! More soup!”
I am here to serve. More soup it is. Leek and Cauliflower Soup, in fact.
If you’ve been coming here for any length of time, you’ll probably have put money on which vegetable my next soup would be based around. And you’d have been right. You knew it would have to be the humble leek – favorite veggie in the universe.
I feel a little silly sharing this, but soups scared me for years. Then one day, after I got my first mortgage and moved into my condo (flat) with a kitchen so small you could touch two opposite walls at the same time, I had a wild hare and made Leek and Potato Soup. I winged it. Threw some sautéed leeks in some chicken stock with butter, and then added a big old pile of mashed potatoes. It was the bomb, and I instantly became soup obsessed. Nothing has ever floated my boat like that first bowlful. I can still taste it now.
When I thought about what soup I wanted to make for you next, it had to be Leek and Potato. Ah. Except we don’t eat potatoes. Enter Mr. Cauliflower. Yes, Leek and Cauliflower Soup. Plus a splash of white wine and some herbs you’re totally not expecting. Cindy licked her bowl clean, and that’s all that needs to be said about it really. Oh and that I took it to the office and ate it cold for lunch and it made my toes curl.
If you still haven’t succumbed to leeks, start here. I think you’ll love it.
- 4 cups / 2 pints chicken (or clear vegetable) stock
- 3/4 cup / 12 fl oz. white cooking wine
- 2 lb / 900g leeks (not trimmed – use it all!), sliced into small pieces
- 1 lb 12oz / 785g cauliflower, cut into small pieces
- 2 tsp. dried spearmint
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/4 cup / 2 fl oz. butter
- Heat chicken stock and white cooking wine in a large stockpot.
- Add leeks and cauliflower, spearmint, rosemary and salt to the stockpot.
- Cover and cook until cauliflower is just tender.
- Working in batches, blend the vegetables on high until they are completely smooth. To one batch add the butter and blend.
- When all vegetables have been blended, add all the batches back into the stockpot and stir well.
- Gently reheat if necessary.
ColleenThank you for making it THIS easy to figure out what I’m having for dinner tonight… ;)
carrieI love this soup Colleen – hope you enjoy it!
SuzanneDecadent! I love the podcast and thought I’d try some leeks. This is fabulous and tastes so rich and sinful. It will become a winter favorite for me. Thanks
carrieThis makes me so happy, Suzanne!!!
Lorrie HeistAlmost picked up a leek and put it in the grocery basket today. Funny that you should post this today. Now, I’m wishing I would have purchased it.
carrieYou walked past a leek, Lorrie??!! You’re a stronger woman than I! ;-)
AndreaIf you were to oven roast the leeks and cauliflower first, it would get this soup’s flavor to a whole new level. I just did a soup last night with many types of mushrooms and an onion – oven roasted – so delicious!
carrieThat sounds awesome, Andrea!
Spiced Cauliflower Soup » Carrie Brown | Marmalade and Mileposts[…] that masquerades as mashed potatoes. Cauliflower swathed in cheese sauce. Cauliflower that makes soup all kinds of creamy. It seems to me that cauliflower is getting more versatile and exciting by the minute around […]
The Monday Memo #3 » Carrie Brown | Marmalade and Mileposts[…] Leek and Cauliflower Soup – my favorite vegetable turned into a fabulous winter warmer. […]
ELAThanks for the many amazing recipes….what non-dairy sub will work to replace butter here? Thanks-
carrieHi ELA! The butter is really for flavor and creaminess in this recipe, so feel free to just leave it out. Hope that helps!
JennyThanks Carrie, I love Potato and Leek soup, but you know what, I think I love Cauliflower and Leek soup even more! My second batch is on the stove cooking, and leeks are becoming a staple in my house now! Jenny.
carrieHURRAH, Jenny, HURRAH!!!! Go, Leeks!!!! :D
Diana SteeleDarn it, I just passed up both cauliflower AND leeks at the market today in Berlin. And I think my kids just might eat this. I am putting it on my list.
carrieOne should never pass up leeks!! ;-) Hope you love it when you make it, Diane!
EvelynCarrie I’m making this today. I’ve got everything but the wine in the kitchen. Can I skip the wine? Will it make a big difference in the taste???
carrieHi Evelyn – skipping the wine will make a difference to the taste, but replacing it with extra stock will taste good too! Enjoy!
Andrea M.You’re a genius with leeks, Carrie! This is absolutely delicious! Thanks for the recipe. I’ve put your SANE Soups cookbook on my wish list for Christmas and can’t wait to make more scrumptious soups!
carrieI think leeks are the finest vegetable on earth, Andrea! Thanks so much for the recipe love!
Thanks for the amazing recipes. However, regarding the ckicken stock. Is it homemade? Could you post a recipe up for that? The one you get in shops are always full of sugar and weird stuff in it..
carrieHi Kelly – it is not homemade stock – not enough time or bones for that right now :-) I use Trader Joe’s stock which is awesome and not full of crap. You may find a good stock cube to use with water if you can’t find decent ready-made stock. I would totally make my own if I had the time. Hope that helps!
ValerieJust made this soup today. My husband was worried to try it because he has never enjoyed cauliflower. I was hopeful though that it was going to be delicious.
We were both just delighted! Great recipe Carrie. Your recipes are really helping my husband and I go sane. Now,if I could just get the kids on board!!
carrieGreat job, Valerie!!!
RachelI’m so excited to try this! Any recommendations on good brands for chicken stock? I found a veggie one but the chicken ones I’ve looked up so far have hidden sugars…
carrieRachel – I use Trader Joe’s stocks.
MikaI’m really excited to make this. I’m thinking of making some minor adjustments, like adding chicken sausage and kale:) Thanks, Carrie!
Caroline BrownI LOVE leeks and am so excited to try this! My husband is prepping this right now. When you said use the WHOLE leeks, I’m confused because the leaves are so waxy. Is that what you’re implying? I’ve never heard of that.