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Cauliflower Soup

From Our Kitchen


3 heads cauliflower, core discarded, florets, chopped
4 leeks, white part only, chopped
2-3 qts. chicken stock
½ pint light cream
2 bay leaves
2 Tbsp. butter
salt and pepper to taste


Heat butter in a soup pot. Add leeks and cook until soft, about 5 minutes. Add cauliflower and enough stock to cover it (plus an additional 1-2 inches of stock above it). Add bay leaves and a pinch of salt and pepper. Simmer until vegetables are tender, about 20-30 minutes. Remove bay leaves and puree soup. Add cream and adjust seasoning.

Serves 3 quarts