Creamy Cauliflower and Leek Soup

This creamy cauliflower and leek soup is a comforting and flavorful dish that is perfect for a cold winter day. The cauliflower and leeks are cooked until softened, then pureed until smooth. The soup is then finished with heavy cream and Parmesan cheese for a rich and creamy texture. A sprinkle of fresh parsley adds a touch of freshness to the soup.

The origins of this soup can be traced back to the humble beginnings of French cuisine. In the kitchens of the French countryside, peasants would often make use of simple ingredients to create hearty and flavorful dishes. This soup was likely one such dish, made with cauliflower, leeks, and whatever other vegetables were available. Over time, the soup evolved, and more refined ingredients were added, such as heavy cream and Parmesan cheese. Today, this soup is a classic French dish that is enjoyed by people all over the world.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 head of cauliflower, chopped
• 2 leeks, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. In a large pot, heat some olive oil over medium heat.
2. Add the cauliflower, leeks, and garlic to the pot and cook until softened, about 5 minutes.
3. Add the chicken broth and bring to a boil.
4. Reduce heat to low and simmer for 15 minutes, or until the cauliflower is tender.
5. Puree the soup with an immersion blender or in a regular blender until smooth.
6. Stir in the heavy cream and Parmesan cheese.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley and serve.

Why It Works

• The combination of cauliflower and leeks creates a sweet and savory flavor that is perfectly balanced by the creamy texture of the soup.
• The addition of heavy cream and Parmesan cheese gives the soup a rich and luxurious texture.
• The soup is pureed until smooth, which makes it easy to digest and enjoy.