Serves 12
Ingredients:
🫒 2 tbsp olive oil
🧈 3 tbsp butter
3 leeks, cut into 1 inch pieces
🥬 1 large head cauliflower, chopped
🧄 3 cloves garlic, finely chopped
8 cups vegetable broth (1.9 l) or water
🧂 salt
black pepper, freshly ground
🥛 1 cup heavy cream (240 ml) or crème fraîche
Serve with:
🌿 herbs
🧀 grated hard cheese
🍞 croutons
Directions:
Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes (~10 min worked for me).
Remove the soup from heat. Blend the soup with an immersion blender. Season with salt and pepper. Mix in the heavy cream or crème fraîche , and continue blending until smooth.