As part of my to-do list to cook new things I've been concentrating on soups. Last year I did a great job of trying new soups almost each week. This year I haven't been as good at planning ahead and shopping for ingredients so I've just been making meals out of what I happened to have in the pantry and freezer. Yesterday I had a head of cauliflower sitting in the fridge with no plan so I pulled out one of my soup cookbooks and found a recipe that I had tried and enjoyed last year. After a stop at the grocery for a couple of leeks I did this wonderful cauliflower and leek soup. I like it much better than broccoli soup, which I made last week, and it really is a filling dish for a cold winter day. Also note that my husband hates cauliflower and he actually didn't know that this is made with cauliflower as the main ingredient.
Caulliflower and Leek soup
2-4 T of butter
2 large leeks
1 large head of cauliflower
4 cups chicken broth
1/8 tsp cayenne pepper
1/2 cup parmesean cheese (divided in half)
1/4 cup greek yougurt
Pepper to taste (don't need much salt as the broth, cheese, and butter are salty.
Parsley to garnish
Chop the leeks, including the green stems up until they get tough. I keep peeling back the outer stems to get to the softer inside parts.
Saute leeks in butter until soft - about 5 - 7 minutes.
Add cauliflower florets, chicken broth and cayenne pepper and cook until cauliflower is soft - about 20 minutes.
Use an immersion bender to blend to a creamy consistency. You can also use a food processor or blender to blend in batches.
Stir in 1/4 cup parmesean cheese and the yougurt.
Serve with a hefty garnish of parsley and a sprinkle of parmesean cheese.
This can be made ahead, frozen, reheated. It's very forgiving. With a nice crusty bread it makes a great winter dinner.