Wednesday, February 6, 2013

Cauliflower, Leek, Blue Cheese Soup

Super healthy, thick, rich, easy, perfect for a cold night.  I made this up as I went along but great way to get your vegetables in even for those who don't think they like cauliflower they'll enjoy this.


1 head cauliflower cleaned and broken into pieces
2 leeks, cleaned & sliced
1 onion sliced & large chop
2-4 c chick broth
olive oil
salt & pepper
1 oz blue cheese crumbled


Place cauliflower onto baking sheet toss with olive oil, salt & pepper.  Roast in 400° oven for 20-30 min or till beginning to brown and softened.  Meanwhile in large sauce pan saute onions and leeks in a small amount of olive oil over low heat till browning begins, remove from pot and set aside.  When cauliflower is done remove from oven place in same sauce pan with 2 c broth using immersion blender blend till creamy (you could leave some chunks if you prefer).  Add back in the onions, leeks stir adding more chicken broth to your desired thickness.  Stir in a few blue cheese crumbles and use rest to top soup, some crunchy onions make a good topping also.  If you like you could add some milk or cream which would also give it a lighter color if you like.  Also I think next time I'll add some chopped celery to the onion mixture when it is sauteing.  

I served it with Scallop Po Boys click here for that recipe.

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