From ... https://www.youtube.com/watch?v=gWDN3ySJWoQ
1 tbsp. butter or margarine
2 leeks, white part only, sliced thinly (see Note)
1 medium onion, coarsely chopped
2 stalks celery, diced
2 c. chicken stock (see Another Note)
4 c. water
1 large cauliflower, sliced as flowerets, small stems remaining
1/4 c. uncooked white rice (no substitutions)
1 large bay leaf
3/4-to-1 c. drained, crumbled goat’s cheese
Sea salt and freshly ground pepper, to taste
Flurry of fresh parsley, finely chopped, as garnish (optional)
In a large pot, melt butter or margarine over low heat. Add leeks, onion, and celery; cover 5 min. to “sweat” (see Another Note - Re-e-ally?), stirring occasionally. Add stock, water, cauliflower, rice, and bay leaf. Bring to a boil. Reduce heat. Cover and simmer 20 min., until rice is cooked and vegetables are soft.
Cool almost to room temperature. Remove bay leaf. Add to blender goblet 2 c. at a time, blending on “high” until mixture is smooth and creamy. Wipe pot to remove any remaining solids such as bits of leek. Return soup to pot on medium heat. Stir in crumbled goat’s cheese. Season to taste. Garnish with parsley. Serves 6.
Note: Leeks are expensive. Instead, I use sliced, dried leek stems, available in Persian food stores and in the ethnic foods section of large grocery stores. The taste is indistinguishable from the flavor of fresh leeks, at a fraction of the price.
Another Note: If you’re keen to make it yourself, see the Index for How to Make Stock (Poultry).
Another Note - Re-e-ally? The veggies, Dollinks - not you.