Recipe courtesy of Robert Irvine
Total:
1 hr
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 4 tablespoons unsalted butter
  • 1 medium leek, white bottom portion only, chopped
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock or broth
  • 1 head cauliflower, cut into bite-size pieces
  • 1 medium potato, peeled and diced
  • 2 cups heavy cream
  • 1 tablespoon minced fresh sage
  • Freshly chopped tarragon leaves or chives, for garnish

Directions

In a large, heavy bottom saucepan over medium heat add the butter and leeks and cook until the leeks are tender, 5 to 7 minutes. Once the leeks are tender add the flour, stirring well and cook until all of the flour has been incorporated. Add the stock, cauliflower and the potato and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes. Remove from the heat, and let cool for about 5 minutes. Add the soup, in batches, to a food processor or blender and puree. Return the soup to the original saucepan over medium-high heat, add the cream and bring to a simmer. Reduce the heat to low and simmer for 10 to 12 minutes to allow the soup to thicken. Stir in the sage. Ladle the soup into serving bowls and garnish with tarragon or chives.

IDEAS YOU'LL LOVE

Roasted Cauliflower Soup

Recipe courtesy of Amy Cao

Cauliflower Soup with Anchovy Breadcrumb Topping

Recipe courtesy of Rachael Ray

Cauliflower Soup with Lobster Dumplings

Recipe courtesy of Michael Symon

Cauliflower Soup: Minestra di Cavolofiore

Recipe courtesy of Mario Batali

Silky Cauliflower Soup with Parmesan Crisps

Recipe courtesy of Dave Lieberman

Creamy Cauliflower and Parsnip Soup

Recipe courtesy of The Fabulous Beekman Boys

Cauliflower Soup with Crispy Brussels Sprouts and Apples

Recipe courtesy of Tyler Florence

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here