A generous bowlful of homemade soup makes a satisfying meal with a piece of cheese and some good bread. This soup based on cauliflower rather than potato has a delicate, soothing texture but is quite rich and very sustaining. Excelent comfort food.
You will need a blender or one of those hand held whizzy things to make this. There will also be enough for lunch the following day as well.
Cauliflower and leek soup
½ medium onion finely chopped
½ medium cauliflower
1 large or 2 small leeks
Chicken or vegetable stock
double cream or full fat milk
Sea salt and freshly ground black pepper
Melt a good lump of butter in a saucepan and allow the onions to cook slowly until soft and translucent.
Chop or slice the cauliflower into pieces - after discarding the outside leaves - using all the stalk as well. Add to the pan with the onion and give a bit of a stir around.
Pour in enough stock or water to just come to the top of the vegetables. Bring to the boil and simmer until the cauliflower is really soft. This only takes about 10-15 minutes.
While the cauliflower is cooking trim the leeks and wash under running water then slice finely.
Blitz the cooked cauliflower to a smooth puree and add the leeks and enough milk or cream to loosen the soup if it is on the thick side. Bring back to a gentle simmer and cook for another 15-20 minutes until the leeks are tender. Season to taste. If you have not used milk then stir in a couple of good dollops of thick cream to finish. Although not essential this does add a certain luxury to a simple soup.