Cauliflower and leek potage recipe 4523 90988a0b-a830-4e87-bde9-39bea01e0e1e /media/hrle41ld/potage-chou-fleur-poireaux-1200-x-1200.jpg Crazy Leeks Crazy Leeks 9/8/2021 1:49:08 p.m. 0 0 40 4 1 Entrées Comfort food-SPLIT-Freezer recipes Soups and creams Leeks Vegetarian
Cauliflower and leek potage

Cauliflower and leek potage

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10
30
4
Yes
Ingredients
  • 30 ml (2 tablespoons) of olive oil
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 1 cauliflower sliced into bouquets
  • 2 crushed garlic cloves
  • 1.5 litres (6 cups) of vegetables or chicken broth
  • Salt and pepper
Preparation
Side-by-side mode
  • In a large saucepan, heat the oil over medium heat. Add the sliced leeks and cauliflower and cook for 5 minutes, stirring regularly. Add the garlic and cook for 2 more minutes. Pour in the broth and bring to a boil. Simmer over medium heat, half covered, for 20 minutes or until the vegetables are tender.
  • Reduce into puree using a hand or electric blender. Ajust seasoning if necessary. Garnish to your taste. See the different toppings in chef’s notes.
Chef’s note

Garnishing ideas:

  • Serve this potage with a bit of extra virgin olive oil or parsley oil over each portion. Garnish with parsley.
  • Serve this potage and garnish with whipped light cream and sprinkle with curry.
  • Grate a little raw cauliflower on top of the soup.
  • Serve with cheese croutons.

Cauliflower and leek potage

Ingredients
  • 30 ml (2 tablespoons) of olive oil
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 1 cauliflower sliced into bouquets
  • 2 crushed garlic cloves
  • 1.5 litres (6 cups) of vegetables or chicken broth
  • Salt and pepper
Preparation
Side-by-side mode
  • In a large saucepan, heat the oil over medium heat. Add the sliced leeks and cauliflower and cook for 5 minutes, stirring regularly. Add the garlic and cook for 2 more minutes. Pour in the broth and bring to a boil. Simmer over medium heat, half covered, for 20 minutes or until the vegetables are tender.
  • Reduce into puree using a hand or electric blender. Ajust seasoning if necessary. Garnish to your taste. See the different toppings in chef’s notes.
Chef’s note

Garnishing ideas:

  • Serve this potage with a bit of extra virgin olive oil or parsley oil over each portion. Garnish with parsley.
  • Serve this potage and garnish with whipped light cream and sprinkle with curry.
  • Grate a little raw cauliflower on top of the soup.
  • Serve with cheese croutons.

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