I made you Leek and Cauliflower Soup because it’s Fall. Where I am, anyway. Happy Spring to all our Antipodean friends, and everyone living south of the equator, or close enough to it that Fall doesn’t ever really happen where you are.
This is the kind of thing that happens up here in Fall.
Fall means lots of things to me, but I’ve just realized – on re-reading that post from one year ago – things have changed in the last 12 months. I blame Bailor, mostly. I no longer drink Salted Caramel Hot Chocolate. Parsnips and swedes (rutabagas) no longer dot the landscape of my kitchen (on a regular basis). And this year, at least, there will be no pilgrimage to England. Fall still means soup – just minus the baguette, except on the odd occasion that I have a moment of insanity. I’ll be working on sane “bread” as soon as I can get to it – my sane to-do list is longer than the line outside the Post Office on the last guaranteed mailing day before Christmas. Yikes! Did I just type Christmas? Where has this year gone??
Let’s not think about the Holidays. Let’s think about soup. It’s far less expensive, after all, and doesn’t require wrapping. The other day, upon posting this fantastically orange soup, my little blogette nearly exploded. Who knew Carrot Soup would – or could – get people quite so twitterpated? I had carrot soup love pouring all over my inbox. Along with all that love came copious calls for, “More soup! More soup!”
I am here to serve. More soup it is. Leek and Cauliflower Soup, in fact.
If you’ve been coming here for any length of time, you’ll probably have put money on which vegetable my next soup would be based around. And you’d have been right. You knew it would have to be the humble leek – favorite veggie in the universe.
I feel a little silly sharing this, but soups scared me for years. Then one day, after I got my first mortgage and moved into my condo (flat) with a kitchen so small you could touch two opposite walls at the same time, I had a wild hare and made Leek and Potato Soup. I winged it. Threw some sautéed leeks in some chicken stock with butter, and then added a big old pile of mashed potatoes. It was the bomb, and I instantly became soup obsessed. Nothing has ever floated my boat like that first bowlful. I can still taste it now.
When I thought about what soup I wanted to make for you next, it had to be Leek and Potato. Ah. Except we don’t eat potatoes. Enter Mr. Cauliflower. Yes, Leek and Cauliflower Soup. Plus a splash of white wine and some herbs you’re totally not expecting. Cindy licked her bowl clean, and that’s all that needs to be said about it really. Oh and that I took it to the office and ate it cold for lunch and it made my toes curl.
If you still haven’t succumbed to leeks, start here. I think you’ll love it.
- 4 cups / 2 pints chicken (or clear vegetable) stock
- 3/4 cup / 12 fl oz. white cooking wine
- 2 lb / 900g leeks (not trimmed – use it all!), sliced into small pieces
- 1 lb 12oz / 785g cauliflower, cut into small pieces
- 2 tsp. dried spearmint
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/4 cup / 2 fl oz. butter
- Heat chicken stock and white cooking wine in a large stockpot.
- Add leeks and cauliflower, spearmint, rosemary and salt to the stockpot.
- Cover and cook until cauliflower is just tender.
- Working in batches, blend the vegetables on high until they are completely smooth. To one batch add the butter and blend.
- When all vegetables have been blended, add all the batches back into the stockpot and stir well.
- Gently reheat if necessary.