omg… I know I’ve been posting a lot of recipes lately (I do want to build up my recipe stash…), but I have to post this one. It’s chillier today and although it’s still summer, it just felt like a soup day. Skies are grey, it’s threatening rain… So I decided to give this a whirl. I’m really loving using my new food processor (thanks, Mom!). This turned out soooo good!
1 Tbsp extra virgin olive oil
2. Tbsp butter
2 leeks, sliced
1-2 cloves of garlic, chopped
1 large onion, chopped
I large head of cauliflower, rinsed and chopped into florets
3 1/2 – 4 cups chicken stock
Sea salt and pepper, to taste
Nutmeg, to top (optional)
Shredded cheddar, to top
Melt/heat the oil and butter in a large saucepan. Sauté the onions, leeks and garlic for about 10 minutes until tender, stirring often to avoid browning. Add in cauliflower florets and sauté for an additional 2-3 minutes. Add the stock, bring to a boil, cover, and simmer for 20 minutes.
Pour the soup mixture into a food processor and add salt and pepper to taste. Process until your desired consistency.
Spoon out into bowls and top with a light sprinkle of nutmeg (optional) and shredded cheddar. Serve and enjoy!