Leek, Cauliflower and Gruyere Soup

This is a simple, flavorful and delicious soup! Adapted from Saltie: A Cookbook.

Here’s what you need:

1.5 tablespoons butter

2 tablespoons olive oil

2-4 leeks, white and light green parts, thinly sliced

Kosher salt

1 head cauliflower, cut into florets

Chunk of gruyere, about 4 inches by 1 inch, cut into a few large chunks

4 cups stock or broth

1 teaspoon dried parsley

Here’s what you do:

1. Heat the butter and olive oil in a large pot over medium-high heat. Add the leeks, a pinch of salt, and sauté until the leeks begin to soften, about 5 minutes.

2. Add the cauliflower and another pinch of salt, and sauté another 3 minutes.

3. Add the gruyere and stir all together. Add the broth, cover and bring to a simmer, and cook for about 20-30 minutes, until cauliflower is tender.

4. Working in batches, puree the soup in a blender or food processor with the dried parsley. Add some freshly ground pepper, taste for salt, and serve!

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