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
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!