This soup calls for a whole cup of cream to balance the flavor of cauliflower, which can be a bit aggressive if not tempered. If you like, reserve a handful of tiny cauliflower “flowers,” boil them for a minute or two, drain, and use to garnish the soup.
– 1 head cauliflower.
– 3 leeks, cleaned and thiny sliced.
– 1 large Yukon Gold potato, peeled and thinly sliced.
– 1 quart milk, water, or chicken broth, plus more as needed to thin.
– ½ to 1 cup heavy cream (to taste).
– Soup Croutons, optional.
Step 1:Take the little flowers off the cauliflower head as shown. In a pot, combine the cauliflower, leeks, potato, and milk, bring to a gentle simmer, and simmer, covered, for about 25 minutes, or until the vegetables are completely soft.
Step 2:Puree the soup with a blender (see precautions) and then strain it into a clean pot. Add the cream, bring to a simmer, and season with salt and pepper. If the soup is too thick, thin it with a little additional milk. Garnish with the croutons.