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Cauliflower & Leek Soup



1 bu. (2lbs) Leeks
1 hd. Cauliflower
1.5 cups Chicken Broth
2 tbsp. Butter
2 cups Water
1/3 cup creme fraiche
salt and peper to taste
olive oil


Cut leeks in half, slice 1/2" thick, and soak in cold water for 30 minutes. Drain water after.
Cut cauliflower into quarters and remove core. Break into large florets.
In a large saucepan, melt butter and olive oil. Add leeks and cook, stirring often for about 20 minutes, until they are tender and start losing color.
Add cauliflower, water, and chicken broth.
Bring to a boil, then simmer for 45 minutes.
Remove from heat and stir in creme fraiche. Puree.