Home & Creamy Cauliflower and Leek Soup

Creamy Cauliflower and Leek Soup

Creamy Cauliflower and Leek Soup

Creamy Cauliflower and Leek Soup


1 Small head cauliflower (cut into flowerets)

4 to 6 Leeks (white part only, minced approx.1 cup)

1/4 Cup butter

4 Cups chicken broth

2 egg yolks

1 Cup half and half

1/2 Teaspoon salt

1/4 Teaspoon freshly ground white pepper

Snipped fresh chives and croutons


Place cauliflower in cold water to cover in 2 quart saucepan.  Heat to boiling and cook over medium heat 1 minute.  Drain and rinse cauliflower in cold water.  Sauté leeks in butter in large saucepan over low heat until soft,  about 8 minutes.  Stir in cauliflower and broth.  Cook covered over medium low heat 30 minutes.  Refrigerate covered 4 to 24 hours.  Place cauliflower mixture in blender container and cover.  Blend on medium speed until smooth, about 2 minutes.  Pour into large saucepan. Heat just until boiling.  Remove from heat.  Whisk egg yolk, and half and half until smooth.  Whisk 1/3 cup of hot soup into egg mixture until smooth.  Whisk egg mixture into remaining hot soup.  Cook stirring constantly over medium heat 2 minutes.  Transfer soup to large bowl.  Cool, stirring occasionally 10 minutes.  Season with salt and pepper.  Refrigerate covered at least 3 hours.  Garnish with chives and croutons.



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