Creamy Cauliflower Leek Soup
This simple and satisfying soup is packed with nutrients and the fresh spring flavors of cauliflower and leeks. We use Greek yogurt in place of heavier crème fraîche to give it an even lighter taste.
Halve leeks lengthwise, then slice into half-moon shapes approximately 1/2-inch thick. In a colander, rinse them thoroughly to remove any dirt between layers.
In a large pot, melt butter over medium-high heat. Add leeks and cook, stirring frequently, until they’re tender, about 8 minutes. Do not brown.
Add cauliflower and water or chicken stock and raise the heat to high. When soup boils, reduce heat to a simmer. Cook until cauliflower is falling-apart tender. Add yogurt and return the soup to a boil. Remove from heat.
Using a food mill, blender or food processor, purée soup as finely as possible. Season with salt and freshly ground pepper. If needed, thin to desired consistency with milk or water.
Source: Sound Consumer May 2006