This cauliflower soup is light and delicious.
You will need:
- Two heads cauliflower
- Four leeks
- Two cloves garlic
- One Tbsp butter
- Four cups chicken broth
- One cup heavy cream
- Olive oil
- Bacon
Start by cutting the heads of the cauliflower into bite sized pieces and arranging them on a baking sheet with parchment. Drizzle with olive oil.
While the cauliflower is roasting, melt the butter and fry the leeks and garlic in it. Don’t cook it more than than you have to. Brown the butter but no more. The leeks and garlic will be plenty cooked at this point.
Add the cup of cream.
Continue by adding the chicken broth and the roasted cauliflower.
Let it simmer for about 20 minutes. Then take half of the cauliflower out and set it aside in a bowl. Blend the remaining soup until it liquifies.
Add the blended soup, and the cauliflower back to the pot.
Stir.
Drizzle some olive oil, thyme, chopped bacon and pepper and serve.
