Crispy pan-fried leek greens top this satisfying soup that works for lunch, dinner, or even breakfast… if you’re feeling adventurous. I’d stick with lunch or dinner.
Today, I plated this soup in in the beautiful ceramic bowl that my lovely chica Sarah made for me. Earthy blue glaze coats the inside, with a metallic bronze on the outside. It is absolutely perfect for yogurt, cereal, soup, *cough* ice cream *cough*. Ice cream? Who said that?
Anyway, this girl is seriously multi-talented–cooks, bakes, ceramic-izes, and is going for her Master’s in Nutrition. You go, girl. I love my ceramics dishware and I shall be the envy of all when I go to Ithaca this Fall!
Um… back to the soup. It was deliciously cheesy and had an amazingly creamy, decadent mouth-feel. By not puréeing the cauliflower and leek, the soup still retained some texture and bite. Topped with a garnish of frizzled leeks, all this soup needed was some sourdough bread. Sadly, I had none. But keep that in mind.
This was a winnah.
Cheddar Cauliflower Soup with Frizzled Leeks
Adapted from Eating Well
2 tablespoons extra-virgin olive oil
4 small or medium sized leeks, white and light green parts only, thinly sliced and rinsed well [save the greens!]
1 head of cauliflower, chopped into florets that are bite-sized
2 1/2 cups low-fat milk, divided
3 cups water
1 cup soy milk or milk + 1/2 cup soy milk or milk
1 bay leaf
1 teaspoon salt
1/2 teaspoon white or black pepper
3 tablespoons all-purpose flour
1 1/2 cups shredded extra-sharp Cheddar cheese
1 tablespoon lemon juice
In a large nonstick saucepan, sauté the leek in the oil until soft (5 minutes). Add the cauliflower, water, 1 cup milk, bay leaf, salt, pepper. Bring to a boil over medium heat, reduce and simmer about 8 minutes or until cauliflower is soft and tender. Remove the bay leaf.
In a small bowl, whisk the remaining 1/2 cup milk and flour. Add to cauliflower mixture. Cook about 2 more minutes, until thickened. Remove from heat, and stir in cheese and lemon juice.
Serve with an optional garnish of frizzled leeks:
Adapted from technique by Vegetable a Month Club
Leek greens, cleaned and thinly julienned
2 tablespoons olive oil
Salt and pepper to taste
In a cold saucepan, add oil, leek greens, and salt and pepper. Use your fingertips to toss the leeks and get them coated evenly in oil. Spread in an even layer, try to not overlap the greens.
Turn on the heat to medium-low and be patient. Once the leeks become golden brown on one side, flip and frizzle on the other side. Continue to stir and cook until they are as golden brown everywhere as possible. Drain on paper towels.
They will be crunchy and delicious! Sprinkle on each serving of soup.