Wednesday, December 8, 2010

Cauliflower and Leek Soup

This is a great soup for this time of year in snowy Paris, but I suspect it would also be tasty cool or at room temperature during the summer.


1 small onion
3 cloves of garlic, smushed and chopped
1 tbl olive oil
1/2 lb fresh spinach (or a few handfuls of frozen spinach)
1 head of califlower, cleaned and cut into individual little trees
3 leeks (sliced and cleaned in a bowl of fresh water)
1 cup lentils, cooked (but only if you happen to have some around)
1 tsp herbs de provence
1 tsp nutmeg
salt and pepper to taste
2 tbl creme fraiche (or Greek yogurt is healthier I'm told :-) )
1 bullion cube (vegetable or chicken)
1 tbl fresh chives, chopped

1. Saute onion and garlic in olive oil until soft.
2. Add spinach and cook down
3. Add cauliflower and leeks, and saute until they begin to soften
4. Add herbs de provence, nutmeg, salt, pepper, and a bullion cube, and then cover the mixture with boiling water (thank goodness for British electric kettles!). If you have cooked lentils, add them now.
5. Let boil until cauliflower and leeks are completely soft. Then, either serve as is, or if you don't mind an extra step and some more dishes, make the soup into a puree in the food processor, add a few dollops of creme fraiche/Greek yogurt, and garnish with chopped fresh chives (and somehow my camera broke just after the picture below, you'll just have to imagine the finished product, or try it yourself!). Enjoy!

1 comment:

  1. I made this soup again today, but added some broccoli and no lentils this time. I also used Greek yogurt in place of the creme fraiche, equally delicious!