Ready for a delicious and wildly simple recipe for a cauliflower soup? This tastes like “more” - because that’s what you’ll want when you try it. You’ll love this velvety soup and its gluten-free thickener!
Cream of Cauliflower Soup with Goat Cheese:
1 tbsp. (15 mL) butter or margarine
2 leeks, white part only, sliced thinly (See Note)
1 medium onion, coarsely chopped
2 stalks celery, diced
2 c. (500 mL) chicken stock (See Another Note)
4 c. (1 L) water
1 large cauliflower, sliced as flowerets, small stems remaining
1/4 c. (60 mL) uncooked white rice (no substitutions)
1 large bay leaf
3/4-to-1 c. (180-to-250 mL) crumbled goat cheese
Ssalt and freshly ground pepper, to taste
Flurry of fresh parsley, finely chopped, as garnish (optional)
In large pot, melt butter or margarine over low heat. Add leeks, onion, and celery; cover 5 min. to “sweat,” stirring occasionally. Add stock, water, cauliflower, rice, and bay leaf. Bring to boil and immediately 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. (500 mL) 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 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 discerning grocery stores. The taste is indistinguishable from the flavor of fresh leeks, at a fraction the price.
Another Note: If you’re keen to make your own, see How to Make Poultry Stock.
Fancy-Schmancy Note: For an upscale version of this soup, try Crème du Barry: Cream of Cauliflower Soup.
