Cauliflower Soup

3 tbsp olive oil

2 medium or 3 small leeks, white part only (rinsed well and minced)

1 shallot (minced)

1 head cauliflower (roughly chopped)

4 cups vegetable or chicken broth / stock

2-3 bay leaves

Salt and pepper to taste

For crostini:

Baguette

Olive oil

Shredded parmesan cheese

Salt and pepper

Optional: herbs such as oregano or thyme

1. Add olive oil to large heavy pot over medium-high heat, add leeks and shallot, cook until soft but do not brown.
2. Once leeks and shallots are softened, add roughly chopped cauliflower, salt and pepper and increase heat a touch, sauté cauliflower for 2-3 minutes but do not brown. Add stock/broth, bay leaves and bring to a boil. Then reduce heat and simmer uncovered for about 15 minutes or until cauliflower is soft but not mushy.
3. Remove bay leaves and using hand immersion blender, purée in pot (or purée in batches in blender). Season to taste with salt and pepper. Soup should be thick.
4. This is a great first course with a light fish dish or a warm, hearty main served with salad and crostini.

Crostini:

Thinly slice baguette, drizzle with olive oil, season with salt and pepper. Place under low broiler to crisp bread. Remove from oven, add parmesan cheese to top of crostini, put back in oven until cheese begins to bubble. Serve alongside soup.